Fish Pie, with Tench and Eels

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (11)
Instructions (13)
  1. Clean and bone the tench.
  2. Skin and bone the eels, and cut them into pieces 2 inches long.
  3. Leave the sides of the tench whole.
  4. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning.
  5. Let them simmer gently for 1 hour.
  6. Strain it off, put it to cool, and skim off all the fat.
  7. Lay the tench and eels in a pie-dish.
  8. Between each layer put seasoning, chopped parsley, and hard-boiled eggs.
  9. Pour in part of the strained liquor.
  10. Cover in with puff paste.
  11. Bake for 1/2 hour or rather more.
  12. The oven should be rather quick.
  13. When done, heat the remainder of the liquor, which pour into the pie.
Original Text
FISH PIE, WITH TENCH AND EELS. 349. INGREDIENTS.—2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yolks of 6 hard-boiled eggs, puff paste. Mode.—Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 inches long, and leave the sides of the tench whole. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour. Strain it off, put it to cool, and skim off all the fat. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hard-boiled eggs; pour in part of the strained liquor, cover in with puff paste, and bake for 1/2 hour or rather more. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie. Time.—1/2 hour to bake, or rather more if the oven is slow. FISH SCALLOP.
Notes
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