[Sca-cooks] eel, was filet powder

[Kirsten Houseknecht]

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
gumbo/chowder/etc..

clean one eel
parboil the eel lightly!
bake until rock hard
grind/powder
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
www.fabricdragon.com
http://fabricdragon.livejournal.com/

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

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----- 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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