Recipes > Seafood > Fish Pie, with Tench and Eels

Fish Pie, with Tench and Eels


  • 2 tench
  • 2 eels
  • 2 onions
  • 1 faggot of herbs
  • 4 blades of mace
  • 3 anchovies
  • 1 pint of water
  • pepper and salt to taste
  • 1 teaspoonful of chopped parsley
  • yolks of 6 hard-boiled eggs
  • puff paste


Clean and bone the tench, skin and bone the eels, and cut them into pieces 2 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 in 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.

Time: 1/2 hour to bake, or rather more if the oven is slow.


The Book of Household Management (1861).


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