Eel Pie
INGREDIENTS for small pie.-1 lb. of eels, a little chopped parsley, 1 shalot, pepper and salt to taste, the juice of 1/2 lemon, a small quantity of forcemeat, pint of Béchamel; puff paste. AVERAGE COST, 1s. 9d.
Skin and wash the eels, cut them in 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 lemonjuice, and cover with puff-paste. Bake for 1 hour, or rather more; make the Béchamel hot, and pour it into the pie.
TIME. Rather more than 1 hour.
SEASONABLE from August to March.
Eel Soup. INGREDIENTS for soup for 10 persons.-3 lbs. of eels, 1 onion, 2 oz. of butter, 3 blades of mace, 1 bunch of sweet herbs, 1/4 oz. of peppercorns, salt to taste, 2 tablespoonfuls of flour, 1/4 pint of cream, 2 quarts of water. AVERAGE COST, 38.
Wash the eels, cut them into thin slices, and put them into the stewpan with the butter; let them simmer for a few minutes, EELS, BOILED. then pour the water to them, and add the onion, cut in thin slices, the herbs, mace and seasoning. Simmer till the eels are tender, but do not break the fish. Take them out carefully, mix the flour smoothly to a batter with the cream, bring it to a boil, pour over the eels, and serve.
TIME.-1 hour, or rather more.
SEASONABLE from June to March.
Note. This soup may be flavoured differently by omitting the cream, and adding a little ketchup or Harvey's sauce.
