Baked Conger Eel

Preparation info

  • 4–5

    helpings

    Appears in

    Mrs Beeton's All About Cookery

    By Isabella Beeton

    Published 1861

    • About

    Ingredients

    Method

    Wash and dry the fish thoroughly, skin and stuff with forcemeat and bind it with tape. Melt the butter or fat in a baking-dish or tin, put in the fish and baste well. Bake gently for 1 hr., basting occasionally with fat and dredging the surface with flour.

    Serve with the gravy poured round, or if preferred with tomato, brown caper, or a suitable fish sauce.