Name: Eel Pie
Total time: 1 h 30 min
Cuisine: United Kingdom
Ingredients: butter ½ oz.; nutmeg; parsley a small faggot chopped; salt; pepper; water.; and sherry 2 glasses; lemon the juice of a whole one.; butter 2 oz.; flour 2 oz.; Thames eels 2; shallots 2 small ones; Puff pastry; hard-boiled eggs

Preparation info

Difficulty
Medium
Ready in
1 hr 30

Appears in

Good Things in England

By Florence White

Published 1932

About

Mr. Aeneas Dallas of The Times (during the ’60’s and ’70’s of the nineteenth century) says: ‘This used to be a famous pie, but we hear little of it now.’

Here is the Richmond recipe:

Ingredients

Puff pastry
Thames eels 2
hard-boiled eggs
shallots 2 small ones</

Europe
United Kingdom
Pescatarian

Method

Skin, cleanse and bone two Thames eels.
Cut these in pieces.
Chop the shallots; pass them in butter for 5 or 6 minutes and then add to them a small faggot of parsley chopped, with nutmeg, pepper, salt, and two glasses of sherry.
In the midst of this place the eels, add enough water to cover them, and set them on the fire to

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Eel Pie

Richmond 1873

Ingredients

Method

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