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Smoked Eel

Smoked eel after Erken (1914): washed, cut up, boiled almost tender in lightly salted water or beer, finished in browned butter and served with spinach, cauliflower or creamed chard and browned butter with lemon or sauce Robert.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 110 (falt i det fri)

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About the dish

Smoked eel was a common delicacy in 1914 and was often heated before serving. Erken first boils it in beer or lightly salted water and finishes it in butter.

How to make it

  1. 1

    Clean the eel

    Wash the smoked eel and brush it with lukewarm water. Cut it into suitable pieces.

  2. 2

    Boil

    Place the pieces in boiling, lightly salted water or beer and boil them almost tender, 10–15 minutes.

  3. 3

    Fry

    Then fry them until completely tender in a pan in lightly browned butter.

  4. 4

    Serve

    Arrange with vegetables such as spinach, cauliflower or creamed chard. Serve browned butter with lemon or sauce Robert alongside.

Changes from the original

Liquid quantities are specified, and boiling/frying times are estimated in minutes. "Mangold" is kept as chard.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 110) → Modernised~78% of the text changedremovedadded
1 kg aal røkt ål. 80 gr. smør vand g smør. 1 l vann eller øl salt. Den røkede aal vaskes, børstes (til koking). 1 ts salt (svakt saltet vann). 1 stk sitron (til brunet smør). Vask den røkte ålen og børst den med lunkent vand, skjæres vann. Skjær den i passende stykker. Sættes over ilden stykker.. Legg stykkene i kokende, svakt saltet, kokende vand saltet vann eller øl og kokes kok dem omtrent mør; stekes derefter møre, 10–15 minutter.. Stek dem deretter helt mør paa pande møre i let panne i lett brunet smør. Anrettes smør.. Anrett med forskjellige grønsaker, grønnsaker som spinat, blomkaal blomkål eller stuet mangold. Brunet bladbete. Server brunet smør med citron serveres til sitron eller sauce Robert. Robert til.

Note on Modernised

Væskemengde er presisert, og koke-/steketider er anslått i minutter. «Mangold» er beholdt som bladbete.

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Frequently asked questions

How do I prepare the smoked eel before boiling?
Wash the eel, brush it with lukewarm water and cut it into suitable pieces.
Should the eel be boiled in water or beer?
Both work. The eel is placed in lightly salted, boiling water or beer and boiled almost tender, before being fried completely tender in a pan in lightly browned butter.
What is served with smoked eel?
Various vegetables such as spinach, cauliflower or creamed chard, and browned butter with lemon or sauce Robert alongside.
How much do I need for 4 servings?
1 kg smoked eel, 80 g butter, water or beer and salt. Total time is around 40 minutes. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 110.

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