Boiled Eels is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of eels boiled with parsley and served with a melted butter and parsley sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Eels.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
249. INGREDIENTS.—4 small eels, sufficient water to cover them; a large bunch of parsley.
Mode.—Choose small eels for boiling; put them in a stewpan with the parsley, and just sufficient water to cover them; simmer till tender. Take them out, pour a little parsley and butter over them, and serve some in a tureen.
Time.—1/2 hour. Average cost, 6d. per lb.
Seasonable from June to March.
Sufficient for 4 persons.
Modern Redaction
Ingredients:
4 small eels
large bunch of flat-leaf parsley
6 tbsp butter
4 tbsp parsley, chopped
Method:
Clean the eels then place in a large stockpot with the parsley then pour over just enough water to cover. Bring to a simmer, cover the pan and cook for about 30 minutes, or until tender.
Remove from the pan and arrange on a serving plate. Melt the butter in a pan, stir in the parsley and pour over the eels. Serve immediately.
