Eel Pie

One or two eels, seasoning, gravy, gelatine.

Cut up 1 or 2 eels and stew gently until tender in a little good brown gravy, seasoned to taste; when done enough, strain the gravy through muslin, add gelatine and pour over the fish. A few sprigs of parsley placed about the mould will much improve the appearance.

Eel Pie 2

Eels, salt, pepper and nutmeg, puff paste, 1 onion, a few cloves, a little stock, 1 egg, butter, flour and lemon juice.

Skin and wash some eels, remove the heads and tails; cut up the fish into pieces about three inches long, season them with salt, pepper and nutmeg. Border a pie dish with puff paste, put in the eels with a chopped onion, and a few cloves; add a little clear stock; cover with puff paste, brush over the crust with the yolk of an egg, and bake. Make a sauce with the trimmings of the eels, some white stock seasoned with salt and pepper; thicken it with butter and flour, add some lemon juice, strain, and pour it quite hot through a funnel into the pie.

Eels (to Boil)

Clean, cut off the heads, and dry them. Joint them into suitable lengths, or coil them on your fish-plate; boil them in salted water. Use drawn butter and parsley for sauce.