The 1901 Cookbook Archive
No. 4099 — Smoked Eel
English historical translation of Molokhovets recipe No. 4099 from the 1901 Russian cookbook, retaining original methods and measures.
Split the eel along its backbone, remove the skin, gut it and cut off the head.
Salt thoroughly and sprinkle with pepper, bay leaf and dried tarragon.
After two or three days, remove and wipe the eel, wrap with paper and smoke for four or five days.
Historical editorial note: The historical salt and smoking schedule does not establish safe parasite destruction, internal cooking temperature or refrigerated storage.
Original source: Read Russian recipe No. 4099. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.