Soal Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

crust

a good crust ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

broth

two pounds of eels ↝ Fish, eel [Fish]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
about a quarter of a pint

force-meat

the flesh of your eel ↝ Potatoes, flesh and skin, raw [Vegetables and Vegetable Products]
a little lemon-peel shred fine ↝ Lemon peel, raw [Fruits and Fruit Juices]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a few crumbs of bread ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
parsley ↝ Parsley, raw [Not included in a food category]
an anchovy
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

pie filling

the flesh of a pair of large soals, or three pair of very small ones
the broth of the eels you boiled
the bones of the soals ↝ Pork, bones [Pork]
one or two little eels ↝ Fish, eel [Fish]

Instructions (16)

Make a good crust and cover your dish.
Boil two pounds of eels tender.
Pick all the flesh clean from the bones.
Throw the bones into the liquor you boil the eels in, with a little mace and salt till it is very good, and about a quarter of a pint.
Strain the liquor.
In the mean time cut the flesh of your eel fine.
Add a little lemon-peel shred fine, a little salt, pepper and nutmeg, a few crumbs of bread, chopped parsley and an anchovy.
Melt a quarter of a pound of butter and mix with it.
Lay the force-meat in the dish.
Cut the flesh of a pair of large soals, or three pair of very small ones, clean from the bones and fins.
Lay the soal flesh on the force-meat.
Pour in the broth of the eels you boiled.
Put the lid of the pye on and bake it.
You should boil the bones of the soals with the eel bones, to make it good.
If you boil the soal bones with one or two little eels, without the force-meat, your pye will be very good.
And thus you may do a turbutt.

Original Text

To make a Soal Pye.
MAKE a good crust, cover your dish, boil two pounds of eels tender, pick all the flesh clean from the bones, throw the bones into the liquor you boil the eels in, with a little mace and salt till it is very good, and about a quarter of a pint; then strain it. In the mean time cut the flesh of your eel fine, with a little lemon-peel shred fine, a little salt, pepper and nutmeg, a few crumbs of bread chopped parsley and an anchovy; melt a quarter of a pound of butter, and mix with it, then lay it in the dish, cut the flesh of a pair of large soals, or three pair of very small ones, clean from the bones and fins, lay it on the force-meat and pour in the broth of the eels you boiled; put the lid of the pye on, and bake it. You should boil the bones of the soals with the eel bones, to make it good. If you boil the soal bones with one or two little eels, without the force-meat, your pye will be very good. And thus you may do a turbutt,

Notes

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