Flounder Pie

Having gutted the flounders, wash them clean, and dry them in a cloth. Just boil them, cut off the meat clean from the bones, lay a good crust over the dish, and lay a little fresh butter at the bottom, and on that the fish. Season with pepper and salt to your mind. Boil the bones in the water the fish was boiled in, with a little bit of horse-radish, a little parsley, a very little bit of lemon-peel, and a crust of bread. Boil it till there is just enough liquor for the pie, then strain it, and put it into the pie. Put on the top crust, and bake it.

Herring Pie

Having scaled, gutted, and washed the herrings clean, cut off their heads, fins, and tails. Make a good crnsr, cover the dish, and season the herrings with beaten mace, pepper, and salt. Put a little butter in the bottom of the dish, and then a row of herrings. Pare some apples, and cut them into thin slices over the dish. Then peel some onions, and cut them in the same manner. Lay a little butter on the top, put in a little water, lay on the lid, and bake it well.

Salmon Pie

Having made a good crust, cleanse a piece of salmon well, season it with salt, mace, and nutmeg, lay a piece of butter at the bottom of the dish, and lay the salmon in. Melt butter according to the pie. Take a lobster, boil it, pick out all the flesh, chop it small, bruise the body, and mix it well with the butter, which must be very good. Pour it over the salmon, put on the lid, and bake it well.

Lobster Pie

Boil two or three lobsters, take the meat out of their tails whole, and cut them in four pieces longways. Take out all the spawn, and the meat of the claws ; beat it well in a mortar, and season it with pepper, salt, two spoonsful of vinegar, and a little anchovy liquor. Melt half a pound of fresh butter, and stir all together, with the crumbs of a halfpenny roll rubbed through a fine cullender, and the yolks of two eggs. Put a fine puff paste over the dish, lay in the tails, and the rest of the meat over them. Put on the cover, and bake it in a slow oven.

Muscle Pie

Having laid a good crust all over the dish, wash the muscles clean in several waters; then put them into a deep stevvpan, cover them, and let them stew till they open: pick them out, and see there are no crabs under the tongue. Put them into a saucepan, with two or three blades of mace (strain liquor just enough to cover them), a good piece of butter, and a few crumbs of bread. Stew them a few minutes, fill the pie, put on the lid, and bake it half an hour. Always let the fish be cold before the lid is put on, or it will spoil the crust. Oyster pie may be made in the same manner.