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Catholic Recipe: Christmas Eel

    INGREDIENTS

  • 1/2 cup sifted all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 eel, cleaned, skinned, cut in 2-inch pieces
  • hot buttered toast
  • 1/4 cup vegetable oil
  • 1 garlic clove, chopped
  • 1/2 teaspoon sage
  • 1 teaspoon grated lemon rind
  • 1 cup cider
  • 1/2 cup canned tomatoes

    • Details

  • Serves: 6
  • Prep Time: 1 hour
  • Difficulty: • • • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin: Italy

Also Called: Capitone

DIRECTIONS

Combine flour, salt, pepper. Dip eel pieces in flour mixture.

Heat oil in skillet with tight-fitting cover. Add garlic; brown; remove. Add eel, sage, lemon rind, cider, tomatoes. Cover. Simmer 30 minutes. Serve hot on toast.

Recipe Source: Catholic Cookbook, The by William I. Kaufman, The Citadel Press, New York, 1965
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