EEL PIE

Name: EEL PIE
Cuisine: England
Ingredients: 1 lb eels; a little chopped parsley; 1 shalot, grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon; small quantity of forcemeat; 1/4 pint béchamel (see Sauces); puff paste

Origin: London, England

Source: Isabella Beeton, 1861

Ingredients

1 lb eels
a little chopped parsley
1 shalot, grated nutmeg
pepper and salt to taste
the juice of 1/2 a lemon
small quantity of forcemeat
1/4 pint béchamel (see Sauces)
puff paste

Instructions

Skin and wash the eels, cut them into pieces 2 inches long, and line the bottom of the pie-dish with forcemeat.
Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste.
Bake for 1 hour, or rather more; make the béchamel hot, and pour it into the pie.