Conger Eel Pie

Preparation info

  • 6–8

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 small conger eel
  • salt and pepper
  • 1 teasp. finely-chopped onion


Wash and dry the fish thoroughly, remove all skin and bones and cut into neat pieces. Place in layers in a pie-dish, sprinkling each layer with salt, pepper, onion, herbs and parsley. Add water to ¾ fill the dish and mix with it the vinegar. Cover the pie-dish with pastry and bake in a very hot oven (450° F., Gas 8) until pastry is set, then reduce heat to moderate (350° F., Gas 4