[Sca-cooks] eel, was filet powder

Kirsten Houseknecht kirsten at fabricdragon.com
Tue Aug 1 09:16:58 PDT 2006

while i actually was joking around with Shakespeare.. I was told by my
grandmother that they used to use eel as a thickener in fish

clean one eel
parboil the eel lightly!
bake until rock hard
add small amounts of powder to chowder and etc to "thicken"

apparently the stuff keeps well once its dried and powdered, and kept in a
sealed jar.

now this is based on my ten year old brain going "UGH ICK... EEL!" while
grandmom talked about it. so i *may* be completely mis remembering.
Kirsten Houseknecht
Fabric Dragon
kirsten at fabricdragon.com

Philadelphia, PA     USA
Trims, Amber, Jet, Jewelry, and more...

Before you leave the house: hat, water, medication if needed
----- Original Message ----- 
From: "Stefan li Rous" <StefanliRous at austin.rr.com>
To: "SCA-Cooks maillist SCA-Cooks" <SCA-Cooks at Ansteorra.org>
Sent: Tuesday, August 01, 2006 3:41 AM
Subject: Re: [Sca-cooks] filet powder

> Kirsten Houseknecht commented:
>   <<< fiilet of a finney snake, in a cauldron boil and bake
> redaction: take one eel. filetted
> parboil
> then bake until done.>>>
> Alas. Something tells me you don't actually have the original recipe
> for this. But if you do, I'd love to have it for this file:
> eels-msg          (26K) 10/11/04    Eel dishes. Getting and cleaning
> eels.
> http://www.florilegium.org/files/FOOD-MEATS/eels-msg.html
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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