Tench Pie

Lay a layer of butter at the bottom of the dish, then grate in some nutmeg, with pepper, salt, and mace. Lay in the tench, cover them with some butter, and pour in some red wine and a little water. Then put on the lid, and when it comes from the oven, pour in melted butter, with some gravy in it.

Trout Pie

Lard a brace of trout with eels; raise the crust, and lay a layer of fresh butter at the bottom. Then make a forced meat of trout, mushrooms, truffles, morels, chives, and fresh butter. Season them with salt, pepper, and spice; mix these up with the yolks of two eggs; stuff the trout with this forced meat, lay them in the pie, cover them with butter, put on the lid, and send it to the oven. Have some good fish gravy ready to pour into the pie when it is baked.

Eel Pie

Having skinned and washed the eels very clean, cut them in pieces an inch and a half long : season with pepper, salt, and a little dried sage rubbed small, and raise the pies about the size of the inside of a plate. Fill them with eels, and lay a lid over them. Bake them well in a quick oven.

Carp Pie

Scale, gut, and wash, a large carp clean. Take an eel, and boil it till almost tender, pick off all the meat, and mince it fine, with an equal quantity of crumbs of bread, a few sweet herbs, a lemon-peel cut fine, and a little pepper, salt, and grated nutmeg; an anchovy, half a pint of oysters parboiled and chopped fine, and the yolks of three hard eggs cut small. Roll it up with a quarter of a pound of butter, and fill the belly of the carp. Make a good crust, cover the dish, and lay in the carp. Save the liquor the eels were boiled in, put into it the eel bones, and boil them with a little mace, whole pepper, an onion, some sweet herbs, and an anchovy. Boil till reduced to about half a pint, strain it, and add to it about a quarter of a pint of white wine, and a piece of butter about the size of a hen's egg mixed in a very little flour. Boil it up, and pour it into the pie. Put on the lid, and bake it an hour in a quick oven. If there be any forcemeat left after filling the belly of the carp make balls of it, and put it into the pie. If there is not liquor enough, boil a few small eels for that purpose.

Salt Fish Pie

Lay a side of salt fish in water all night, and next morning put it over the fire in a pan of water till tender. Drain it, and lay it on the dresser; take off all the skin, and pick the meat clean from the bones, and mince it small. Take the crumb of two French rolls cut in slices, and boil it up with a quart of new milk. Break the bread very fine with a spoon, put it to the minced salt fish, with a pound of melted butter, two spoonsful of minced parsley, half a nutmeg grated, a little beaten pepper, and three tea-spoonsful of mustard. Mix all well together, make a good crust, lay it all over the dish, and cover it up. Bake it an hour.

Sole Pie. Cover the dish with a good crust, boil two pounds of eels till they are tender, and pick all the flesh clean from the bones. Throw the bones into the liquor the eels were boiled in, with a little mace and salt, till it is very good, and reduced to a quarter of a pint, and then strain it. In the meantime, cut the flesh of the eel fine, with a little lemon-peel shred fine, a little salt, pepper, and nutmeg, a few crumbs of bread, chop-ed parsley, and an anchovy. Melt a quarter of a pound of utter and mix with it, and then lay it in a dish. Cut the flesh off a pair of large soles, or three pair of very small ones, clean from the bones and fins. Lay it on the force-meat, and pour in the liquor of the eels. Put on the lid of the pie and bake it. Boil the bones of the soles with the eel bones, to make it good ; but if the sole bones are boiled with one or two little eels, without the forcemeat, the pie will be very good. A turbot may be dressed in the same manner.