Pickled eel no. 2

(Recipe #16, page 129)

Prepare the eel as described above. Place an earthenware or enameled pot on the stove with water and enough vinegar to make the water distinctly sour; add shallots or onions, a lot of white peppercorns, a few bay leaves, and lemon peel, along with the necessary salt; boil for ¼ hour. Add the pieces of salted and rinsed eel, cook them until done, and place them on a platter to cool.

Then place them in the pot set aside for them, pour enough cold broth over them to cover them completely, tie a cloth over the top, and keep in a cool place.

Translated by David Green.


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