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
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Food Categories (2)
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Feasts (1)
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
