503. Eel Pie

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

three good-sized eels ↝ Fish, eel [Fish]
a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
three bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
an onion, into which you have stuck six cloves ↝ Onions, raw [Vegetables and Vegetable Products]
six cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
a glass of port wine
a pint of broth ↝ Soup, broth [Soups, broth-based]
rather more than half a pint of brown sauce
paste as directed for rumpsteak pie ↝ Guava paste [Jams, syrups, toppings]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (9)

Skin and cleanse three good-sized eels, which cut into pieces about two inches in length.
Put a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together, into a stewpan, with an onion, into which you have stuck six cloves, a glass of port wine, and a pint of broth.
Lay in the pieces of eels, and set them upon the fire to simmer for ten minutes, when take them out, laying them upon a cloth to drain.
Skim off all the fat from the stock the eels were cooked in, to which add rather more than half a pint of brown sauce.
Let the whole boil until reduced to three parts of a pint.
Dress the pieces of eels up in a pie-dish, strain the sauce over through a sieve.
When cold, cover with paste as directed for rumpsteak pie, and bake about an hour in a moderate oven.
Serve it hot.
If for a small pie, they may be used raw, and season accordingly, after having rolled each piece in flour.

Original Text

503. Eel Pie.—Skin and cleanse three good-sized eels, which cut into pieces about two inches in length, put a good-sized bunch of parsley, thyme, and three bay-leaves, all tied together, into a stewpan, with an onion, into which you have stuck six cloves, a glass of port wine, and a pint of broth, lay in the pieces of eels, and set them upon the fire to simmer for ten minutes, when take them out, laying them upon a cloth to drain, skim off all the fat from the stock the eels were cooked in, to which add rather more than half a pint of brown sauce, let the whole boil until reduced to three parts of a pint, when dress the pieces of eels up in a pie-dish, strain the sauce over through a sieve, and when cold, cover with paste as directed for rumpsteak pie, and bake about an hour in a moderate oven, serve it hot. If for a small pie, they may be used raw, and season accordingly, after having rolled each piece in flour.

Notes

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