2 pounds eel
1 clove garlic, chopped fine
1 glass claret wine
1 pint oyster water or stock
1 bay leaf
1 large onion, chopped fine
1 teaspoon flour
1/2 pint button mushrooms
salt and pepper
1 teaspoon oregano

Clean, skin, and cut eel into 1-inch pieces.

Brown garlic and onion in hot olive oil.

Stir in flour gradually, add wine, mushrooms, oyster water, and cook slowly for 10 minutes.

Add seasoning, bring to a boil and add eel; simmer about 1 hour.

Serve with fancy croutons.

Serves 6.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of New York Public Library.

Back to main list