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eel pies


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

[Conger] eel pies. Take eels and lay them in small pieces around about in the pie bottoms and on the floor of the pasties. In to this put saffron, fine powder, verjuice, and if it is in the season of gooseberries so include them in it.

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