about twelve inches long from the thick part
of a fine conger, tie it round ^vith string, and
put it into a stewpan with sufficient boiling
water to cover it, and two tea-spoonfuls of salt,
one of pepper, a jreakfast-cupful of vinegar,
a bunch of savomy herbs, and about two ounces
of butter or dripping. Let it boil, then draw
it to the side of the fireyand.let it simmer
gently for half an hour. Drain, and serve on
a hot napkin. Send melted butter to table
with it. Time, forty minutes. Probable cost,
3d. per pound. Sufficient for six persons.
Conger Eel, Fried.— Cleanse the fisk
thoroughly. Cut it into thick slices, and brush
each shoe over with beaten e^^, then strew over
them finely-grated bread-crumbs. Fry them
in i^lcnty of hot lard or dripping till they are
brightly browned on both sides, and the flesh
loaves the bono easily. A\Tion sufficiently
cooked, lay them on blotting-paper to take off
the fat ; put them on a hot dish, squeeze the
juice of a lemon over them, and serve with
shrimj), oyster, tomato, or anchovy sauce.
Time to fry, about twenty minutes. Probable
cost, 3d. per pound. Sufficient, two pounds for
four or five person.''.
Conger Eel Pie. — Pemove the sldn and
bone from two pounds of the middle of a conger.
CON
( 153)
COR
Cut it into pieces one inch and a kalf square,
strew salt, pepper, and pounded mace rather
plentifully over each piece, and put a layer at
the bottom of a deep pie-dish. Fill the dish with
alternate layers of oysters and pieces of hsh.
The tinned oysters will answer excellentl}' for
this purpose. Pour over it some strong gravy
made of the bones of the fish and the liquor of the
oystei-s boiled in good stock, cover with a good
crust, and bake in a moderate oven. Time to
bake, one hour and a quarter. Probable cost :
eonger, 3d. to 6d. per pound ; oysters, 7d. per tin.
.SufKcient, a pie made with two pounds of conger
and a tin of oysters, for six persons.
Conger Eel Pie (another way). — This
fish is often plentiful and cheap, particularly in
the western counties. In Cornwall, conger eel
pie is one of the most approved of li.sh pies.
Take a smtdl conger eel, cut it into pieces of
two inches in length. Koll them in flour, and
jjlace them in a pie-dish, seasoning each layer
with salt, pepper, allspice, chopped parsley, and
thyme. Pour in half a pint of water and a
table-spoonful of vinegar, and bake with a
common crust in a moderate oven. It is good
hot or cold. Time, one hour and a half.
Conger Eel, Roasted.— Take a piece
from the middle of a large conger eel, about
twelve inches in length, clean it without open-
ing. Make a forcemeat of bread-crumbs, shred
suet, parsley, lemon-thyme, pepper, and salt ;
bind with an egg and stuff the eel full, securing
both ends with a buttered paper. Dredge it with
■ tiour, and baste frequently ; throw a tumbler of
c-ider into the diipping-pan, or, if the cider is not
to be had, a small quantity of vinegar. When
half done, change the end bv which it hangs,
and continue to baste till quite done. It may
be baked in an oven, but is more liable in that
case to be dry and over-done. Time, about on(!
hour. Probable cost, 3d. to Gd. per pound.
Conger Eel Soup. — Put a bunch of ✪ Conger Eel, Boiled
Page 405 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
about twelve inches long from the thick part of a fine conger, tie it round with string, and put it into a stewpan with sufficient boiling water to cover it, and two tea-spoonfuls of salt, one of pepper, a breakfast-cupful of vinegar, a bunch of savomy herbs, and about two ounces of butter or dripping. Let it boil, then draw it to the side of the fire and let it simmer gently for half an hour. Drain, and serve on a hot napkin. Send melted butter to table with it. Time, forty minutes. Probable cost, 3d. per pound. Sufficient for six persons.
Conger Eel, Fried.— Cleanse the fish thoroughly. Cut it into thick slices, and brush each slice over with beaten egg, then strew over them finely-grated bread-crumbs. Fry them in plenty of hot lard or dripping till they are brightly browned on both sides, and the flesh leaves the bono easily. When sufficiently cooked, lay them on blotting-paper to take off the fat ; put them on a hot dish, squeeze the juice of a lemon over them, and serve with shrimp, oyster, tomato, or anchovy sauce. Time to fry, about twenty minutes. Probable cost, 3d. per pound. Sufficient, two pounds for four or five persons..
Conger Eel Pie. — Remove the sldn and bone from two pounds of the middle of a conger.
CON
( 153)
COR
Cut it into pieces one inch and a half square, strew salt, pepper, and pounded mace rather plentifully over each piece, and put a layer at the bottom of a deep pie-dish. Fill the dish with alternate layers of oysters and pieces of hsh. The tinned oysters will answer excellentl}' for this purpose. Pour over it some strong gravy made of the bones of the fish and the liquor of the oysters boiled in good stock, cover with a good crust, and bake in a moderate oven. Time to bake, one hour and a quarter. Probable cost : conger, 3d. to 6d. per pound ; oysters, 7d. per tin. .Sufficient, a pie made with two pounds of conger and a tin of oysters, for six persons.
Conger Eel Pie (another way). — This fish is often plentiful and cheap, particularly in the western counties. In Cornwall, conger eel pie is one of the most approved of fish pies. Take a small conger eel, cut it into pieces of two inches in length. Koll them in flour, and place them in a pie-dish, seasoning each layer with salt, pepper, allspice, chopped parsley, and thyme. Pour in half a pint of water and a table-spoonful of vinegar, and bake with a common crust in a moderate oven. It is good hot or cold. Time, one hour and a half.
Conger Eel, Roasted.— Take a piece from the middle of a large conger eel, about twelve inches in length, clean it without opening. Make a forcemeat of bread-crumbs, shred suet, parsley, lemon-thyme, pepper, and salt ; bind with an egg and stuff the eel full, securing both ends with a buttered paper. Dredge it with flour, and baste frequently ; throw a tumbler of cider into the diipping-pan, or, if the cider is not to be had, a small quantity of vinegar. When half done, change the end bv which it hangs, and continue to baste till quite done. It may be baked in an oven, but is more liable in that case to be dry and over-done. Time, about one hour. Probable cost, 3d. to Gd. per pound.
Conger Eel Soup. — Put a bunch of
Records on this page
Conger Eel, BoiledConger Eel, FriedConger Eel PieConger Eel Soup