The 1901 Cookbook Archive
No. 1287 — Eel Boiled in Red Wine
English historical translation of Molokhovets recipe No. 1287 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and wash three Russian pounds of eel according to the general note and cut into pieces.
Put one or two onions and three or four seedless lemon slices in a saucepan and pour over enough red wine to cover the fish, about one bottle.
Bring to the boil, lower the eel pieces and cook until done.
Just before serving add prepared brown sauce No. 406 thinned with a little rich broth or essence No. 392, boil and transfer everything to a serving dish.
Original source: Read Russian recipe No. 1287. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.