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Casserole Of Eels casseroles, fish, main dish, mushrooms, native pork 3 lb eel 1 salted water 1/2 cup flour 1 teaspoon salt 1/8 teaspoon pepper 1/4 cup butter 12 small peeled onions 1 bay leaf 2 cup water 1 cup 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. HUNT, David, ed. Native Indian Wild Game, Fish and Wild Foods Cookbook. Castle Books. Edison, NJ. ISBN 0-7858-0707-1 MM Format by John Hartman Indianapolis, IN Yield: 1 batch Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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