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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

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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