Eel Pie

Ingredients

• two pounds of large-sized eels
• a little lemon-peel
• a shallot
• a blade of mace
• as much of veal or mutton broth as will cover the eels
• Thicken with butter
• a little flour
• the juice of half a lemon
• sprinkle them with pepper
• salt
• chopped parsley
• cover with puff paste

Method

1. 1

   Skin and cleanse the eels, divide them into pieces.

2. 2

   Boil the heads, tails, and fins with lemon-peel, shallot, mace, and broth.

3. 3

   Thicken with butter and flour, add lemon juice.

4. 4

   Strain and cool the broth, pour over eels in a pie-dish, season, and cover with puff paste.

5. 5

   Bake in a moderately brisk oven for about one hour and a quarter.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 480. The excerpt below is the record exactly as published.

a Little flovu-, flavour with lemon- juice or vinegar, and return the pieces of eel to the broth. Make patties as directed for mutton patties {see Mutton Patties). Time, a quarter of an hour to bake the crust. Eel Pie. — Having skinned and cleansed two pounds of large-sized eels, divide them into pieces of two or three inches in length. Cut off the heads, tails, and fins, and boil them with a little lemon-peel, a shallot, a blade of mace, and as much of veal or mutton broth as will cover the eels in the pie-dish. Thicken with butter and flour, and add the juice of half a lemon. When strained and cool, throw the broth into the pie-dish orer the eels, sprinkle them with pepper, EEL ( 192) EEL salt, and chopped parsley, and cover with puff paste

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