To make minced Pies of an Eel

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a fresh eel, flay it and cut off the fish from the bone, mince it small, and pare two or three wardens or pears, mince of them as much as of the eel, or oysters, temper and season them together with ginger, pepper, cloves, mace, salt, a little sanders, some currans, raisins, prunes, dates, verjuyce, butter, and rose-water.