eel pie
a pastry pie containing eels. The eels have their head, tail and skin removed, are sliced into segments and placed in the bottom of a pie dish with chopped onion and parsley and seasoned with salt, pepper and nutmeg. A stock may be made by soaking the skinned eels in water with the heads and tails. Eel sauce is then made with melted butter, flour and eel stock, thickened and lemon juice added, before pouring into the pie and serving hot

Dictionary of ichthyology. 2009.

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