I tried Mrs. Beeton's Eel Pie this week, expecting something a bit... fishy. I found the eels themselves to be mild and tender, absorbing the flavors of the herbs and spices beautifully. The true delight came from the forcemeat, a simple mixture of breadcrumbs, herbs, and suet, which acted as a savory bed for the eels. I was surprised at how much depth it added to the dish, making it feel heartier than expected. The puff pastry on top was a classic touch, providing a satisfying crunch that contrasted with the soft filling. This recipe is perfect for the modern cook who appreciates a bit of history in their kitchen. The process is straightforward, and the ingredients are easy to find (even the eels, thanks to online shopping). Pouring the hot béchamel into the pie just before serving added a lovely, creamy finish. It's not a dish for the faint-hearted, but for those who enjoy a bit of culinary adventure, this eel pie is a winner. It’s now a new staple in my frugal foodie repertoire.