Conger Eel Pie

Cooking time—about ¾–1 hr.


  • 1 small conger eel
  • salt and pepper
  • 1 teasp. finely-chopped onion
  • 1 teasp. finely-chopped herbs
  • 1 teasp. finely-chopped parsley
  • 1 tablesp. vinegar
  • rough puff or puff pastry, using 4 oz. flour, etc.


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).

Serve either hot or cold.