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Marinated Eel

4 servings

Ingredients

• eel, skinned (as needed)
• water, cold (as needed)
• salt (a little)
• oil, fine (a little)
• shallots (a little)
• peppercorns (a little)
• mace, whole (a little)
• bay leaves (a few)
• lemon slices (a few)
• vinegar (as needed)

Instructions

1. Skin the eel, place in cold water for about an hour, then cut into pieces and sprinkle with salt.
2. After an hour, pat the pieces dry and fry in oil in a clean pan.
3. Let the fried pieces cool on blotting paper.
4. In the remaining oil, cook shallots, peppercorns, a little mace, bay leaves, and lemon slices with enough vinegar to cover the eel for 10 minutes.
5. Place the eel in an earthenware pot, pour the cooled broth over it, and store until ready to use.

Modernized from a treasured 19th-century German cookbook.