Eel Pie
From The thorough good cook, 1895
Serves 1
Presented as published in 1895. 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 thorough good cook (1895) by George Augustus Sala, page 105. The excerpt below is the record exactly as published.
Eel Fie. Skin and clean the eels ; cut them in pieces about two inches in length ; pass them with chopped parsley and shallots, a little grated nutmeg, pepper, salt, and lemon-juice, for five minutes ; then lay a little light forcemeat at the bottom of a deep dish ; put the eels over it ; cover it with puff paste
Cook this with the app: pantry check, scaling, and the assistant.