No. 2511 — Eel Boiled in Red Wine
English historical translation of Molokhovets recipe No. 2511 from the 1901 Russian cookbook, retaining original methods and measures.
Clean 3 pounds of eel as directed in recipe No. 1287, cut into pieces and salt. Place in a saucepan with 2 onions, 4–5 peppercorns, 2–3 cloves, a small piece of ginger and 3–4 slices of lemon with the pips removed. Pour in approximately 1 bottle of inexpensive red wine, enough to cover the fish, and bring to the boil. Mix 1 tablespoon of flour with 1 tablespoon Provençal oil, dilute it with a little of the fish-cooking sauce, pour back into the saucepan and cook until the eel is done. Add 2–3 lumps of sugar if desired.
To provide
3 pounds eel and 2 onions. 3–5 allspice berries. 2–3 cloves and a small piece of ginger. 3–4 lemon slices and 1 tablespoon flour. | 1 bottle of red wine, historically priced at 40 kopecks. About 2 tablespoons Provençal oil. (2–3 lumps of sugar). |