Eel Pie with Tench.— Skin two eels, and
bone them, and clean and bone two tench. Cut
the eels into two-inch pieces, but ,the tench
leave whole. Put water to the bones and
trimmings, and stew them for one hour. This
liquor, when strained, and the fat taken off,
boiled with two onions, four blades of mace,
three anchovies, pepper, salt, and a bunch of
herbs, will be ready, when strained, for the pie.
Lay the eels and the tench into a dish, with a
few hard-boiled eggs and chopped parsley, in
layers, and pour in as much of the liquor as is
required. Cover with puff paste, and bake in
a rather quick oven. More liquor may be added
after the pie is done. Time, about thirty-five
minutes to bake. Sufiicient for four persons.
Eel Soup. — Soak three pounds of middle-
sized eels in salt and water. Cut off the heads,
bone, and slice them thinly. Simmer them in
a stewpan, with three ounces of good butter.
Allow them ten minutes, and then add two
quarts of water, an onion sliced, a bunch of
sweet herbs, three blades of mace, some pepper-
corns, salt to taste, and a small roll. Simmer
tiU the eels are tender, then remove them, and
strain the liquid. Make a smooth batter with
two table- spoonfuls of flour and a quarter of a
pint of cream✪ Eel Soup ; put this and the Uquid together,
and boil up, to throw over the sliced eels in the
tureen. A piece of toasted bread cut into dice
may be sent up with it. Time, one hour or
more. Probable cost, Is. per quart. Sufficient
for eight persons.
Eel Soup, Brown.— Fry three potmds of
eels, after rolling them in flour, bread-crumbs,
or batter. Open, take out the bones, and set
them aside. Fry chopped onions brown in
butter, browning afterwards enough flour to
thicken the soup without egg-yolks. Stir in
gradually either water or stock; during the
process season as for eel soup, white {see Eel
Soup, White). Put in the eel, and if you
will, add at the same time a glass of white
wine✪ Eel Soup, Brown. After one boU up, serve, accompanied
by bread dice toasted or fried. Similar
soups can be made with other firm-fleshed,
middle-sized fish, as small conger, soles, &c.
By the same treatment cold remnants of fish,
of various kinds, both boiled and fried, may
be economised by appearing in novel and pala-
table forms of soup. They can be enriched
by any lobster, oyster, or anchovy sauce that is
left. If you happen to have a few shrimps,
pick a handful ; boil their shells ; with a little
of the liquor give a slight flavour of shrimps to
the soup, at the same time that you throw in
your shrimp meats. These soups bear a dust
of cayenne and sugar, and should be accom-
panied by bread or rolls.
Page 481 · 3 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
Eel Pie with Tench.— Skin two eels, and bone them, and clean and bone two tench. Cut the eels into two-inch pieces, but the tench leave whole. Put water to the bones and trimmings, and stew them for one hour. This liquor, when strained, and the fat taken off, boiled with two onions, four blades of mace, three anchovies, pepper, salt, and a bunch of herbs, will be ready, when strained, for the pie. Lay the eels and the tench into a dish, with a few hard-boiled eggs and chopped parsley, in layers, and pour in as much of the liquor as is required. Cover with puff paste, and bake in a rather quick oven. More liquor may be added after the pie is done. Time, about thirty-five minutes to bake. Sufiicient for four persons.
Eel Soup. — Soak three pounds of middlesized eels in salt and water. Cut off the heads, bone, and slice them thinly. Simmer them in a stewpan, with three ounces of good butter. Allow them ten minutes, and then add two quarts of water, an onion sliced, a bunch of sweet herbs, three blades of mace, some peppercorns, salt to taste, and a small roll. Simmer till the eels are tender, then remove them, and strain the liquid. Make a smooth batter with two table- spoonfuls of flour and a quarter of a pint of cream ; put this and the liquid together, and boil up, to throw over the sliced eels in the tureen. A piece of toasted bread cut into dice may be sent up with it. Time, one hour or more. Probable cost, Is. per quart. Sufficient for eight persons.
Eel Soup, Brown.— Fry three pounds of
eels, after rolling them in flour, bread-crumbs, or batter. Open, take out the bones, and set them aside. Fry chopped onions brown in butter, browning afterwards enough flour to thicken the soup without egg-yolks. Stir in gradually either water or stock; during the process season as for eel soup, white {see Eel Soup, White). Put in the eel, and if you will, add at the same time a glass of white wine. After one boU up, serve, accompanied by bread dice toasted or fried. Similar
soups can be made with other firm-fleshed, middle-sized fish, as small conger, soles, &c. By the same treatment cold remnants of fish, of various kinds, both boiled and fried, may be economised by appearing in novel and palatable forms of soup. They can be enriched by any lobster, oyster, or anchovy sauce that is left. If you happen to have a few shrimps, pick a handful ; boil their shells ; with a little of the liquor give a slight flavour of shrimps to the soup, at the same time that you throw in your shrimp meats. These soups bear a dust of cayenne and sugar, and should be accompanied by bread or rolls.
Records on this page
Eel SoupEel Soup, BrownEel Soup, White