Wash eel thoroughly. Cut a lengthwise slit down the side of each eel, about 1/8 inch (3 mm) deep. Slice into 3-inch (7.5-cm) pieces.
In a medium saucepan, bring water to a boil. Add eel and boil for about 10 minutes. Drain and remove the spine from each of the eel segments.

Place fish into in a 9-inch (23-cm) cast iron frying pan or ovenproof dish. Add water to just cover the fish. Bake at 400°F (205°C) for about 30 minutes, until the water has run dry and the eels are browned on both sides. You will hear a sizzling sound—in Mi’kmaw, niwetesinkik. Remove from oven and set aside.

In a large bowl, combine flour, cornmeal, baking powder and salt. Cut in lard, using a pastry cutter, or mix with your hands until mixture resembles coarse crumbs. With a fork, stir in milk, a little at a time.

Transfer dough to a lightly floured surface and knead gently. Spread out; knead with the palms of your hands or use a rolling pin until it is about ½-inch (1.25-cm) thick.

Add water to the eel pan, to about half the depth of the fish. Lay the pastry over the eel; the dough should fit within the ovenproof pan without falling out over the edges. Cut 2 vent holes in the centre of the pastry and dab milk on the surface.

Bake at 400°F (205°C) for 35-40 minutes, or until crust browns. Watch that the water does not dry up. If you hear a sizzling sound, add a little bit of water, no more than 1/4 cup  (50 mL) at a time (this will probably happen just once).