Dill Jellied Eel ~ Chippewa ~ modern

3 lb. Eel
2 T. coarse salt
2 1/2 C. water
1/4 C. white wine
2 wild onions, finely chopped
2 bunches fresh dill
10 whole peppercorns
2 tsp. salt
2 Bay leaves
1/4 C. fresh lemon juice
2 T. fresh dill

Skin the eel by cutting around the neck behind the fins. Wrap the
head in a piece of paper towel or newspaper. Take hold of the skin
with a pair of pliers and pull towards the tail. Then split the eel
open and take out the entrails. Cut the eel into 2" pieces and wash
well in running water. Put in a single layer in a shallow pan.
Sprinkle with coarse salt and pour in enough water to cover the pieces
completely. Soak for 10 minutes, drain and rinse well in running cold
water.

Place the eel in a fireproof casserole. Add the water, wine, onion, dill,
peppercorn, salt and bay leaves. Bring to a boil over high heat.
Reduce heat and simmer for 20 minutes. Remove from heat, stir
in the vinegar and sprinkle finely chopped dill on top. When
thoroughly chilled, the liquid should form a soft jelly. Serve from
the casserole.

from: Indian Cookin, compiled by Herb Walker, 1977