Eel Pie

Ingredients

• two good-sized eels
• an ounce and a half of butter
• two tablespoonfuls of chopped mushrooms
• one tablespoonful of chopped parsley
• one onion
• a bay-leaf
• an inch of lemon-rind
• a glass of sherry
• as much stock made from bones as will barely cover the eels
• two ounces of flour
• the juice of a lemon
• the hard-boiled yolks of three or four eggs

Method

1. 1

   Skin and cut eels into lengths.

2. 2

   Wash in salt water and dry.

3. 3

   Put in a stewpan with butter, mushrooms, parsley, onion, pepper, salt, bay-leaf, lemon-rind, sherry, and stock.

4. 4

   Bring to boil, skim, and remove eels.

5. 5

   Strain sauce, thicken with flour and butter, add lemon juice, and pour over eels in a pie dish.

6. 6

   Top with yolks, line with pastry, cover, brush with egg, and bake.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1571. The excerpt below is the record exactly as published.

Eel Pie.— Skin, draw, and cut into two-inch lengths two good-sized eels. wash them in salt and water, and dry them in a cloth. Put them into a stcwpau with an. ounce and a half of butter, two table-spoonfuls of chopped mushrooms, one table-spoonful of chopped parsley, one onion, or a small clove of shallot finely shred, a little pepper and salt, a bay-leaf, an inch of lemon-rind, a glass of sherry, and as much stock made from bones as will barely cover the eels. Bring the sauce slowly to the boQ, skim it, and as it rises in the pan lift out the pieces of eel, and lay them in a pie-dish. Strain the sauce, thicken it with two ounces of flour kneaded with two ounces of butter, add the juice of a lemon, and pour it over the eels in the dish. Place on the top the hard-boiled yolks of three or four eggs

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