Fried Eels With Creamed Potatoes

Are you being persecuted for Jesus Christ? In that context, 1 Peter 4:5 says, “But they will give account to Him who is ready to judge the living and the dead.” All judgment has been given to the Son (John 5:22) and according to this verse, He is “ready” to bring that judgment. There will be accountability. So, what should we do? We too need to be “ready.” A chapter earlier, Peter told us to be “ready to make a defense to everyone who asks you to give an account for the hope that is in you, yet with gentleness and reverence” (1 Pet. 3:15).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Eggs	Danish	Ceideburg 2, Danish, Seafood	1	Servings

INGREDIENTS

		Eels
		Eggs
		Salt
		Bread crumbs
		Flour
		Butter

INSTRUCTIONS

1957    
(Stegt Aal med stuvede Kartofler)  Skin and clean the eels carefully,
cut into 3-inch pieces, sprinkle  with salt and leave for an hour.
Rinse and dry thoroughly, dip in  beaten egg, roll in bread crumbs and
fry in plenty of butter.  Serve  with the browned butter and creamed
potatoes.  CREAMED POTAYOES:  Melt a tablespoonful of butter, add 1 1/2
tablespoons flour and a little milk.  Stir over a low flame until
thickened; season with salt and a little sugar.  Cut boiled potatoes
in small pieces and add to this sauce.  Serve garnished with chopped
parsley and butter.  When Danish anglers meet to have fried eel, they
try to eat so many  that the backbones form a ring around each plate.
From "Danish Cookery" by Suzanne, Andr. Fred. Host & Son, Copenhagen,
Posted by Stephen Ceideberg; March 9 1993.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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