Eel Pie
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Other fish pies can be made similarly.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 9. The excerpt below is the record exactly as published.
EEL PIE. Get some fine eels, cleanse, skin, or the skin may be left on, and bone them; the best method of doing this will be, to lay each eel straight on a board, and stfck in two forks, one in the head, and the other in the tail- open the eel down the back, on each side of the bone c 20 CONFECTIONARY out without cutting through the flesh of the back; then cut off their heads and tails, and lay them on the board. Then take some bread crumbs, sweet marjoram, a handful of parsley, some pepper
Cook this with the app: pantry check, scaling, and the assistant.