Eel in Beer

Eel in Beer

  • eel, 3.5 lbs (1.5 kg)
  • 3 Tbsp butter,
  • 2 Tbsp flour
  • beer, 1 quart (1 L)
  • 1/2 onion, sliced
  • 1/4 lemon, sliced
  • salt to taste
  • pepper, 1 pinch
  • 1 clove
  • 1/2 bay leaf
  1. The 3 tablespoons of butter are stirred into the flour. Add the beer, all the spices, and the lemon and onion slices.
  2. Cook this gravy and add the pieces of eel.
  3. Boil for 20 minutes.

Serve the eel on a hot platter. Strain the gravy and pour it over the eel.

If the gravy is not thick enough, mix some more flour with water, stir it in and let it boil.

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