Title: Bulitsikov's Eels
Categories: Seafood Asian Ethnic
Yield: 6 Servings
| 2 | lb | Eels |
| 4 | | Onions sliced thin |
| 4 | c | Potatos sliced thin |
| 1/4 | lb | Salt pork diced |
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 1/4 | c | Flour, all-purpose hot water |
Make a layer of onions and potatos on the bottom of a large heavy pot. Mix
the sal, pepper, & flour together, set aside. Slice the eels into small
pieces and make alayer on top of the potatos and onions. Sprinkle each
layer with the salt-flour mixture. Continue layereing until all ingredients
are used. Be sure the top layer is of potatos & onions. Fry the diced salt
pork until browned and then pour the pork and the resulting grease over the
top layer. Add hot water until it almost covers the top layer. Cover
tightly, simmer for 55 minutes or until done. Serve hot. Origin: Grigori K.
Bulitsikov, Kaliningrad-Russia, 1994 Translated, converted, and typed by
Don Houston