Split the soles from the bone, and cut the fins close; season with a mixture of salt, pepper, a little nutmeg, and pounded mace, and put them in layers with oysters. They eat excellently. A pair of middling sized ones will do, and half a hundred of oysters; put in the dish the oyster liquor, two or three spoonfuls of broth, and some butter. When the pie is baked, pour in a cupful of thick cream boiled up with a tea-spoonful of flour.
Cut the eels in lengths of two or three inches, after skinning- them; season with pepper and salt, and place in the dish with some bits of butter and a little water, and cover it with paste. Middle-sized eels do best.
Open the oysters and strain the liquor from them; parboil them after taking off the beards. Parboil sweetbreads, cut them in slices, lay them and the oysters in layers, season them very lightly with salt, pepper, and mace, then put half a tea-cup full of liquor, and the same of gravy. Bake in a slow oven, and before you serve, put a tea-cup full of cream, a little more of oyster liquor, and a cup of white gravy, all warmed, but not boiled.
Clean and skin the white part of large leeks; scald in milk and water, and put them in layers into a dish, and, between the layers, two or three salted pilchards which have been soaked for two or three hours the day before. Cover the whole with a good plain crust. When the pie is taken out of the oven, lift up the side crust with a knife and empty out all the liquor; then pour in half a pint of scalded cream.
Boil two pounds of small eels; having cut the fins quite close, pick the flesh off and throw the bones into the liquor with a little mace, pepper, salt, and a slice of onion, and boil till rich, and strain it; make force meat of the flesh, an anchovy, parsley, lemon peel, salt, pepper, and crumbs, and four ounces of butter warmed, and lay it at the bottom of the dish. Take the flesh of soles, small cod, or dressed turbot, and lay it on the force meat, having rubbed it with salt and pepper; pour the gravy over, and bake. Observe to take off the skins and fins, if cod or soles.
Take beef-steaks that have been well hung, beat them gently with a circular steak-beater, season them with pepper, salt, and a little eschalot minced very fine. Roll each steak with a good piece of fat, and fill your dish. Put some crust on the edge an inch below it, and a cup of water or broth in the dish. Cover with rather a thick crust, and set in a moderate oven.
Prepare the steaks as above, without rolling, and put layers of them and of oysters. Stew the liquor and beards of the latter, with a bit of lemon peel, mace, and a sprig of parsley. When the pie is baked, boil with above three spoonfuls, and an ounce of butter rolled with flour. Strain it, and put it into the dish.
Cut some slices from the neck or leg of veal; if from the leg, about the knuckle; season them with salt, scald some parsley that is picked from the stems and press it dry; cut it a little and lay it at the bottom of the dish, then put the meat, and so on, in layers. Fill the dish with milk, but not so high as the crust: cover it with crust, and when baked, pour out a little of the milk, and put in half a pint of good scalded cream. Chickens may be cut up and cooked in the same way.