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.