Title: Casserole of Eels
Categories: Entree Casserole Fish Vegetable Amerind
Yield: 1 Batch

3	lb	Eel
		Salted water
1/2	c	Flour
1	ts	Salt
1/8	ts	Pepper
1/4	c	Butter
12	sm	Peeled onions
1		Bay leaf
2	c	Water
1	c	Mushrooms

Skin and clean the eel thoroughly and cut into 3 inch pieces. Soak in cold salted water for 1 hour. Drain and pat dry. Sprinkle with salt and pepper. Then brown in melted butter. Put eel in a casserole dish and add onions, bay leaf and water. Cover and bake at 350F. for 35 minutes. Add mushrooms and cook for another 25 minutes.

1 HUNT, David, ed. ISBN 0-7858-0707-1

MM Format by John Hartman Indianapolis, IN

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