Title: Eel in Herb Sauce England, 1378
Categories: Medieval
Yield: 2 Servings

1		Eel, skinned
2 1/2	c	Fish stock
4	tb	Parsley
2	tb	Mint
1	ts	Rosemary
1/2	ts	Sage
2	cl	Garlic, crushed
1/2	c	Breadcrumbs
1/2	ts	Salt
		Powderfort (2 tbs chives chopped with 1/2 ts powdered mace)]
4		Cloves, crushed
4	tb	Vinegar

"Conger in Sauce" from _The Forme of Cury_, 1378 Skin the eel, cut it into slices and simmer in the fish stock, using the skin for flavour, until tender. Chop together the fresh parsley, mint, rosemary, and sage. Put in a blender with the crushed garlic, the breadcrumbs, salt, powderfort, and crushed cloves. Add a little vinegar and blend well. Rub through a sieve, using a little more vinegar to wash the mixture through. Arrange the eel slices in a fireproof dish, pour the sauce over them, and reheat, spooning the sauce over the fish from time to time so that it can absorb the flavour. Simmer for 10 to 15 minutes and serve.

The Original: "Take the conger & scald him and cut him in pieces & seeth him; take parsley, mint, pelletour, rosemary & a little sage, bread & salt, powder fort & a little garlic, & a few cloves, take & grind it well, draw it up with vinegar thro' a cloth, cast the fish in a vessel and make it boil on & serve it forth."

From _The Forme of Cury_ , 1378 Updated and compiled in _Seven Centuries of English Cooking_ by Maxime de la Falaise. Grove Press, 1992 Typos by Jeff Pruett.

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