10-13-2004, 01:17 PM
[font "Verdana, Arial, Helvetica, sans-serif"]Ingredients:[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yokes of 6 hard-boiled eggs, puff-paste.[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]Mode:[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]Clean and bone the tench, skin and bone the eels, and cut them into pieces inches long, and leave the sides of the tench whole. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour. Strain it off, put it to cool, and skim off all the fat. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hard-boiled eggs; pour in part of the strained liquor, cover with puff-paste, and bake for 1/2 hour or rather more. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie.[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]Time:[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]1/2 hour to bake, or rather more if the oven is slow.[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]From _Mrs. Beeton’s Every Day Cookery and Housekeeping Book_ (facsimile of the 1865 edition)[/font]
[signature]
[font "Verdana, Arial, Helvetica, sans-serif"]2 tench, 2 eels, 2 onions, a faggot of herbs, 4 blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste, 1 teaspoonful of chopped parsley, the yokes of 6 hard-boiled eggs, puff-paste.[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]Mode:[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]Clean and bone the tench, skin and bone the eels, and cut them into pieces inches long, and leave the sides of the tench whole. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour. Strain it off, put it to cool, and skim off all the fat. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hard-boiled eggs; pour in part of the strained liquor, cover with puff-paste, and bake for 1/2 hour or rather more. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie.[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]Time:[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]1/2 hour to bake, or rather more if the oven is slow.[/font]
[font "Verdana, Arial, Helvetica, sans-serif"]From _Mrs. Beeton’s Every Day Cookery and Housekeeping Book_ (facsimile of the 1865 edition)[/font]
[signature]