To bake Eels otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take half a douzen good eels, flay them and take out the bones, mince them and season them with nutmeg, pepper, and salt, lay some butter in the pye, and lay a lay of Eel, and a lay of watred salt Eel, cut into great lard as big as your finger, lay a lay of it, and another of minced eel, thus lay six or seven lays, and on the top lay on some whole cloves, slic’t nutmeg, butter, and some slices of salt eel, close it up and bake it, being baked fill it up with some clarified butter, and close the vent. Make your pye round according to this form.