Eel Pie (No. 22)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Time
Cook: 60 min Total: 60 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (16)
Instructions (17)
  1. Skin, wash, and trim off the fin with a pair of scissors.
  2. Cut the eels into pieces three inches long.
  3. Season them with pepper and salt.
  4. Fill your dish with the eel pieces, leaving out the heads and tails.
  5. Add a gill of water or veal broth.
  6. Cover the dish with paste (No. 2).
  7. Rub the paste over with a paste-brush dipped in yelk of egg.
  8. Ornament the pie with some of the same paste.
  9. Bake it for an hour.
  10. When done, make a hole in the centre of the pie.
  11. Pour the sauce through a funnel into the hole.
  12. Prepare the sauce by boiling the eel trimmings in half a pint of veal stock.
  13. Season the sauce with pepper and salt.
  14. Add a table-spoonful of lemon-juice to the sauce.
  15. Thicken the sauce with flour and water.
  16. Strain the sauce through a fine sieve.
  17. Add the sauce boiling hot.
Original Text
Eel Pie.—(No. 22.) Take eels about half a pound each; skin, wash, and trim off the fin with a pair of scissors, cut them into pieces three inches long, season them with pepper and salt, and fill your dish, leaving out the heads and tails. Add a gill of water or veal broth, cover it with paste (No. 2), rub it over with a paste-brush dipped in yelk of egg, ornament it with some of the same paste, bake it an hour; and when done, make a hole in the centre, and pour in the following sauce through a funnel: the trimmings boiled in half a pint of veal stock, seasoned with pepper and salt, a table-spoonful of lemon-juice, and thickened with flour and water, strained through a fine sieve: add it boiling hot.
Notes
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