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Classic
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page 128
Sole Pie.
Split some 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 comes home, pour in a cupful of thick
cream.
Shrimp Pie, excellent.
Pick a quart of shrimps; if they are very salt, season them with only mace and a
clove or two. Mince two or three anchovies; mix these with the spice, and then
season the shrimps. Put some butter at the bottom of the dish, and over the
shrimps, with a glass of sharp white wine. The paste must be light and thin.
They do not take long baking.
Lobster Pie.
Boil two lobsters, or three small, take out the tails, cut them in two, take out
the gut, cut each in four pieces, and lay in a small dish, put in then the meat
of the claws, and that you have picked out of the body; pick off the furry parts
from the latter, and take out the lady; the spawn, beat in a mortar; likewise
all the shells: set them on to stew with some water, two or three spoonfuls of
vinegar, pepper, salt, and some pounded mace; a large piece of butter, rolled in
flour, must be added when the goodness of the shells is obtained: give a boil or
two, and pour into the dish strained; strew some crumbs, and put a paste over
all; bake slowly, but only till the paste be done.
A remarkably fine Fish Pie.
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; boil till quite rich, and strain it. Make forcemeat of the
flesh, an anchovy, parsley, lemon-peel, salt, pepper, and crumbs, and four
ounces of butter warmed,
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