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Eels
Mrs. P. B. Ayer.
Skin and parboil them; cleanse the back bone of all coagulations; cut them in pieces about three inches ir length; dip in flour and cook in pork fat, brown,
The ladies of 1870s Chicago pooled their recipes and signed every one — corned beef from Mrs. Beaty, lemon pie from Mrs. Saulter.
Home › Our Susan's Opinion of a Kitchen › Eels
Mrs. P. B. Ayer.
Skin and parboil them; cleanse the back bone of all coagulations; cut them in pieces about three inches ir length; dip in flour and cook in pork fat, brown,