Eel Pie

Eels were plentiful in the rivers and marshes of Europe and were much prized, especially in Lent when meat was forbidden. An eel pie, rich with butter and herbs, was a treat in fishing and fen country.

1. Skin and clean the eels, cut them into lengths, and season with salt and pepper.

2. Line a pie dish with a short crust and lay in the eel pieces with plenty of butter, chopped parsley, and a spoonful of vinegar.

3. Add a little stock and cover with a pastry lid, sealing it well.

4. Bake in a moderate oven for about an hour, until the pastry is brown and the eels are cooked through.

5. Let the pie stand a few minutes, then serve with a squeeze of lemon or more vinegar.