Eel with Rice

Eel with Rice

Ingredients
  • eel, 3-1/2 lbs (1.5 kg)
  • butter, 1/8 lb (55 g)
  • flour, 2-1/2 Tbsp (25 g)
  • vinegar, 2 Tbsp (30 ml)
  • 1/2 onion, sliced
  • 8 peppercorns
  • 2 cloves
  • 1 bay leaf
  • cream, 1 pint (500 ml)
  • salt to taste
  • lemon juice
Instructions
  1. Cut the eel into 4 inch pieces.
  2. Mix the eel, salt, vinegar, sliced onion, peppercorns, cloves, and bay leaf in water and bring to a boil.
  3. When almost done, take out the eel and put in the gravy.
  4. The gravy is prepared by heating the butter, stirring in the flour and cream. When smooth add salt and lemon juice and allow it to simmer for 10 minutes.
Notes

Serve eel and dressing on a hot platter and place a rim of cooked rice around it.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs