Conger Eel Pie

Ingredients

• Remove the skin and bone from two pounds of the middle of a conger
• Cut it into pieces one inch and a half square
• strew salt, pepper, and pounded mace rather plentifully
• Fill the dish with alternate layers of oysters and pieces of fish
• Pour over it some strong gravy made of the bones of the fish
• cover with a good crust

Method

1. 1

   Prepare the conger eel and cut into pieces.

2. 2

   Season and layer in a pie-dish with oysters.

3. 3

   Pour strong gravy over, cover with crust, and bake in a moderate oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 405. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.