Conger Eel Pie
|Conger eel||1 Small|
|Finely chopped onion||1 Teaspoon|
|Powdered mixed herbs||1 Teaspoon|
|Finely chopped parsley||1 Teaspoon|
|Rough puff pastry/Puff pastry||1 (Using 4 Ounce Flour, Etc.)|
Wash and dry the fish thor-oughly, remove all skin and bones and cut into neat pieces.
Place in layers in a pie-dish, sprinkling each layer with salt, pepper, onion, herbs and parsley.
Add water to J fill the dish and mix with it the vinegar.
Cover the pie-dish with pastry and bake in a very hot oven (450° F., Gas 8) until pastry is set, then reduce heat to moderate (550° F., Gas 4).