English Eel Pie
A historical recipe from How to Cook Fish, by Myrtle Reed.
A historical recipe
How to Cook Fish, by Myrtle Reed. Project Gutenberg eBook #18542.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From How to Cook Fish, by Myrtle Reed. Digitised by Project Gutenberg, eBook #18542 (https://www.gutenberg.org/ebooks/18542). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United Kingdom. Associated with United Kingdom by a demonym leading its title: English (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- one tablespoonful of butter
- a cupful of chopped mushrooms
- a tablespoonful of chopped parsley
- a wineglassful of Sherry
- a cupful of beef stock
Method
- Skin, clean, and cut up two large eels.
- Cook with one tablespoonful of butter, half a cupful of chopped mushrooms, a tablespoonful of chopped parsley, a minced onion, a bay-leaf, salt, pepper, the rind of a lemon, a wineglassful of Sherry and a cupful of beef stock.
- Cook until the eels are tender, strain the sauce, and thicken with butter and flour.
- Line a baking-dish with pastry, put the eels in it, and pour the sauce over, with sliced hard-boiled eggs on top.
- Cover with pastry, brush with yolk of egg, and bake for an hour in a moderate oven.
- Serve either hot or cold.