No. 2289 — Eel Ukha
English historical translation of Molokhovets recipe No. 2289 from the 1901 Russian cookbook, retaining original methods and measures.
Skin a three- to four-pound eel, or clean its skin thoroughly with sand without removing it, since the source says skinning reduces flavour.
Gut, rub the inside with salt and wipe with a clean napkin.
Boil the soup water with four onions, three parsley roots, peppercorns and bay leaves until roots are cooked.
Add large pieces eel and salt to taste, simmering until nearly done, about forty-five minutes.
Move eel to another saucepan with a little of its stock, parsley, dill and spring onion and finish gently over low heat.
Transfer to a tureen, top up with remaining broth and serve.
To provide
3–4 pounds eel and 4 onions 3 parsley roots and black pepper | Bay leaf and parsley Dill and green onion |