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 Boiled double-crust suet pastry filled with chopped eel, hard-boiled eggs, pork, eel stock, chopped onions and parsley. Of a score of good things found outside heaven The land of Sussex was granted seven The choicest of those I often feel Is the oily, glutinous Pulborough eel.  Original Receipt from' Old Sussex Recipes ' - Rottingdean Lions, published March 1982 (with thanks to Linda Johnson)Pulborough Eels – page 13 Anon c1880 Pulborough is on the River Arun and is a very popular freshwater fishing spot. 2lb skinned and boned eels 2lb savoury suet pastry 5oz chopped pickled pork One tablespoon chopped onions. 4 eggs, hard boiled 2 tablespoons chopped parsley Salt and pepper Cut the eels into one-inch pieces. Put the trimmings into a pan with water and bring to the boil. Simmer for ten to fifteen minutes. Line a three pint greased pudding basin with three-quarters of the suet pastry. Fill the basin with eels, pork, onions and chopped eggs; sprinkle the layers with parsley mixed with salt and pepper. Strain the fish stock and pour five fluid ounces over the eels. Cover the basin with the remaining suet pastry, tie down and steam for 90 minutes.  |
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