Skin and clean the eel that is to be stewed, remove all the fat, and cut
into pieces about 2 inches long. Season well with salt and pepper and
place in a saucepan with several slices of onion, 1 tablespoonful of
chopped parsley, and 2 tablespoonfuls of butter. Add enough cold water
to cover well, and allow the eel to simmer gently until it is tender
enough to be pierced with a fork. Remove from the water and serve hot.
RECIPES FOR SALT AND SMOKED FISH
60. PLACE OF SALT AND SMOKED FISH IN THE DIET.--In regions where fresh
fish cannot be obtained or in seasons when they are scarce everywhere,
the housewife will do well to use salt and smoked fish. These varieties
of fish not only will give her a chance to vary the diet, but will
enable her to provide at a more economical price, food that, pound for
pound, contains more nutriment than the same fish when fresh. While some
of the varieties of smoked and salt fish may not be obtainable in all
communities, the housewife will do much toward bringing the supply to
her community by requesting them from the dealer. When a dealer knows
that there is a demand for certain kinds, he will make an effort to
secure the varieties wanted.
61. FRESHENING SALT AND SMOKED FISH.--The cooking of salt and smoked
fish is not a difficult matter, but it always involves the freshening of
the fish before any cooking method can be applied.
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