To collar an eel

Included in the line-up of ceremonies at Sydney Living Museums Eel festival this week included yours truly preparing a popular 19th-century delicacy, ‘collared eel’ following a recipe from 1816. Collared Eel. Bone a large eel, but don’t skin it: mix pepper, salt, mace, allspice, and a clove or two, in the finest powder, and rub … Continue reading To collar an eel