EEL PIE

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 (10)

1 lb. of eels ↝ Fish, eel [Fish]
a little chopped parsley ↝ Parsley, raw [Not included in a food category]
1 shalot
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
the juice of 1/2 a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
small quantity of forcemeat
puff paste
1/4 pint of béchamel

Instructions (6)

Skin and wash the eels, cut them into pieces 2 inches long.
Line the bottom of the pie-dish with forcemeat.
Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice.
Cover with puff-paste.
Bake for 1 hour, or rather more.
Make the béchamel hot, and pour it into the pie.

Original Text

EEL PIE.

253. INGREDIENTS.—1 lb. of eels, a little chopped parsley, 1 shalot; grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon, small quantity of forcemeat, 1/4 pint of béchamel (see Sauces); puff paste.

Mode.—Skin and wash the eels, cut them into pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more; make the béchamel hot, and pour it into the pie.

Time.—Rather more than 1 hour.

Seasonable from August to March.

Notes

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