Eel Pye

The Art Of Cookery · Hannah Glasse · 1747

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

Ingredients (6)

crust

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

pie filling

eels ↝ Fish, eel [Fish]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
as much water as the dish will well hold ↝ Water, tap [Tap water]

Instructions (8)

Make a good crust.
Clean, gut, and wash your eels very well.
Cut the eels in pieces half as long as your finger.
Season them with pepper, salt, and a little beaten mace to your palate, either high or low.
Fill your dish with eels.
Put as much water as the dish will well hold.
Put on your cover.
Bake them well.

Original Text

To make an Eel Pye.
MAKE a good crust, clean, gut, and wash your eels very well, then cut them in pieces half as long as your finger; season them with pepper, salt, and a little beaten mace to your palate, either high or low. Fill your dish with eels, and put as much water as the dish will well hold: put on your cover, and bake them well.

Notes

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