Pickled eel no. 1

(Recipe #15, page 129)

Skin the eel, soak it in water for a couple of hours, salt it for an hour, and cut it in pieces. Dry them with a cloth and fry them in a clean pan with good quality olive oil; lay them out to cool on blotting paper. To the oil left in the pan add shallots, peppercorns, whole mace, a few bay leaves, seeded lemon slices; boil for ¼ hour with enough vinegar and water to cover the eel. Let the broth cool and pour it over the eel in a stoneware pot kept in a cool place until needed.

The eel can be served by itself, or the pieces can be part of a mixed dish garnished with quartered fresh hardboiled eggs, small pickles, pickled pearl onions, and beets, sprinkled with capers.

Translated by David Green.

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