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Somerset Eel Pie Recipe

Traditional Eel Pie Recipe from Somerset











Exmoor is primarily an upland area made up mainly of small villages and hamlets. The largest settlements are Porlock, Dulverton, Lynton, and Lynmouth, Simonsbath and Wheddon Cross.

This recipe is taken straight from the handwritten recipe book of my Great Grandmother, who was born and bred in the Brendon Hills of West Somerset, and is at least one hundred years old. Enjoy! Comments and suggestions for modern variations of the recipe most welcome.

One pound of Eels
Half a pint of Meat Stock
One tablespoonful of Lemon Juice
Two tablespoonfuls of Mushroom Ketchup
Salt and Pepper

Cut up the eels into pieces between two and three inches long. Cut off the heads and tails and stew them in half a pint of meat stock. Strain out the heads and tails when they are thoroughly cooked, and mix into the stock a little pepper and salt, a tablespoonful of lemon juice, and two tablespoonfuls of mushroom ketchup. Put the pieces of eel into a pie dish, pour in this sauce, cover with a good crust, and bake.











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Exmoor is a National Park situated on the Bristol Channel coast of south west England. Exmoor is located in two counties, with 71% of the park located in Somerset and 29% located in Devon