To Bake Eels with Tenches in a round or Square Pie to eat cold

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take four good large eels, flayed and boned, and six good large tenches, scale, splat, and bone them, cut off the heads and fins, as also of the eels; cut both eels, and tenches a handful long, & season them with pepper, salt and nutmeg; then lay some butter in the bottom of the pie, lay a lay of eels, and then a lay of tench, thus do five or six layings, lay on the top large mace, & whole cloves and on that butter, close it up and bake it; being baked and cold, fill it up with clarified butter.

Or you may bake them whole, and lay them round in the pye, being flayed, boned, and seasoned as the former, bake them as you do a lampry, with two or three onions in the middle.