Jellied Eels are a tasty, rich, cold luncheon dish which should be served with fresh bread and a green salad. They also make very good sandwich fillings.
2 lb. eels, washed, dried and cut into
1 1/2- to
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon grated lemon rind
2 teaspoon dried marjoram
½ teaspoon fennel seeds, crushed H pints fish stock
2 teaspoons white wine vinegar
2 tablespoons white wine
1 small onion, finely chopped oz. gelatine
Place the eel pieces in a bowl and sprinkle them with the salt, pepper, lemon rind, marjoram and fennel seeds.
In a medium-sized saucepan combine the fish stock, vinegar and white wine and place it over high heat. Add the eel pieces, with their seasonings, and the onion and bring the liquid to the boil. Reduce the heat to low and simmer for 30 minutes or until the eel pieces are tender when pierced with a knife.
Remove the pan from the heat. With a slotted spoon, lift out the eel pieces and place them in a medium-sized heatproof dish. Set aside. Strain the cooking liquid into a measuring jug. If it does not measure 15 fluid ounces , return the liquid to the pan and boil it until it does.
Remove the pan from the heat, sprinkle the gelatine on to the liquid and stir with a wooden spoon until the gelatine has dissolved and the liquid is clear. Pour the liquid over the eel pieces in the dish. Set the dish aside until it is almost cold, then chill it in the refrigerator for 3 hours or until the liquid has set to a light jelly.
If you wish to unmould the jellied eels, dip the base of the dish quickly in hot water and place a serving dish, inverted, over it. Reverse the two. The jellied eels should slide out easily.