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Conger Eel Pie

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Ingredients
  Conger eel 1 Small
  Finely chopped onion 1 Teaspoon
  Powdered mixed herbs 1 Teaspoon
  Finely chopped parsley 1 Teaspoon
  Vinegar 1 Tablespoon
  Rough puff pastry/Puff pastry 1 (Using 4 Ounce Flour, Etc.)
  Salt To Taste
  Pepper To Taste
Directions

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).

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Fish

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