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English cookbook, 1860
Page 24
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vinegar [illegible] the longer they are kept the better they are Tosten Eels Brown some butter and flour over the fire put in 1/2 pint of good gravy an anchovy a sprig of thyme an onion 4 spoonfuls of vinegar a spoonful of ketchup 3 spoonfuls of red wine 6 Cloves & a few pepper corns to your taste when it is boiled put in your Eels and let them stew slowly till they are tender strain the sauce thro' a sieve and thicken it with butter..........
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vinegar [illegible] the longer they are kept the better they are Tosten Eels Brown some butter and flour over the fire put in 1/2 pint of good gravy an anchovy a sprig of thyme an onion 4 spoonfuls of vinegar a spoonful of ketchup 3 spoonfuls of red wine 6 Cloves & a few pepper corns to your taste when it is boiled put in your Eels and let them stew slowly till they are tender strain the sauce thro' a sieve and thicken it with butter..........
Szathmary Culinary Manuscripts and Cookbooks
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