Lest you think I'm a total loon, I present you with a recipe for Eel Pie!
1 lb. of eels, a little chopped parsley, 1 shalot; grated nutmeg; pepper and salt to taste; the juice of 1/2 a lemon, small quantity of forcemeat, 1/4 pint of bechamel (see Sauces); puff paste.
Skin and wash the eels, cut them into pieces 2 inches long, and line the bottom of the pie-dish with forcemeat. Put in the eels, and sprinkle them with the parsley, shalots, nutmeg, seasoning, and lemon-juice, and cover with puff-paste. Bake for 1 hour, or rather more; make the bechamel hot, and pour it into the pie.
The Eel Pie Incidenthttp://theoldfoodie.blogspot.c...el-pie-incident.html
I need a definition for forcemeat
and I love this instruction: Bake for 1 hour, or rather more.
When I was a kid, maybe 7 or 8, I was swimming in Russian River (Northern California) and felt something wrap around my leg. I screamed, swam and then ran toward the beach. Rather than rushing to remove the eel from my leg, everyone went "Ewwwww!" This includes my very own Dad.
I'll have to find the recipe for haggis that I saved that reminds the cook to drape the windpipe over the side of the pot. In the meantime, we've got a delicacy called Rocky Mountain Oysters (also called prairie oysters, Montana tendergroins and swinging beef - use your imagination!) that I'm pleased to say I've never eaten.
angiebaby - you did a terrific job! It has been so great to put faces to names. We have some very good looking members in this organization. Thanks so much for suggesting this and following through with it.