Soal, Cod, or Turbot Pie

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (14)
For the pie
For the eel broth
Optional addition
Instructions (10)
  1. Boil two pounds of eels tender; pick all the flesh clean from the bones.
  2. Throw the eel bones into the liquor the eels were boiled in, with a little mace, salt and parsley, and boil till very good, and come to a quarter of a pint, and strain it.
  3. In the mean time cut the flesh of the eels fine, likewise some lemonpeel, parsley, and an anchovy.
  4. Put to them pepper, salt, nutmeg, and some crumbs.
  5. Melt four ounces of butter and mix.
  6. Lay the butter mixture in a dish at the bottom.
  7. Cut the flesh of two or three soals clean from the bones, and fins; lay it on the forcemeat.
  8. Pour the eelbroth in.
  9. The bones of the soals should be boiled with those of the eels.
  10. You may boil them with one or two little eels, and pour it, well seasoned, on the fish, and put no forcemeat.
Original Text
Soal, Cod, or Turbot Pie: another sort of stuffing. Boil two pounds of eels tender; pick all the flesh clean from the bones; throw the latter into the liquor the eels were boiled in, with a little mace, salt and parsley, and boil till very good, and come to a quarter of a pint, and strain it. In the mean time cut the flesh of the eels fine, likewise some lemonpeel, parsley, and an anchovy: put to them pepper, salt, nutmeg, and some crumbs. Melt four ounces of butter and mix, then lay it in a dish at the bottom: cut the flesh of two or three soals clean from the bones, and fins; lay it on the forcemeat, and pour the eelbroth in. The bones of the soals should be boiled with those of the eels. You may boil them with one or two little eels, and pour it, well seasoned, on the fish, and put no forcemeat.
Notes
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