Eel Pastry
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from An Anonymous Tuscan Cookery Book (Italy, ~1400 - Ariane Helou, trans.), entitled "Eel Pastry". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Eel pastry. Skinned eels, well washed and clean, sliced; and make a stiff crust and put them inside; sprinkle a good quantity of spices on top and put in a bit of oil and orange, citron or lemon juice; and cook it inside baking pans; and once cooked, eat it hot, it is better that way.

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  <http://www.medievalcookery.com/search/display.html?anoni:126>. Accessed on May 30, 2020, 8:20 pm.
