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Classic
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page 140
and salt; then wash them out of the vinegar and water, wipe them dry, and make
the following pudding for the belly of the carp: take the flesh of an eel, cut
it small, add some grated bread, two buttered eggs, an anchovy cut small; a
little nutmeg grated, with pepper and salt. Mix these together well, and fill
the belly of the carp; then make some force-meat balls of the same mixture; cut
off the tail and fins of the carp, and lay in the crust, with slices of fat
bacon, a little mace, and some bits of butter; close your pie and before you set
it in the oven, pour in half a pint of claret. Serve it up hot.
Oyster Pie.
Parboil a quart of large oysters in their own liquor, mince them small, and
pound them in a mortar, with Pistachio-nuts, marrow and sweet herbs, an onion,
savoury seeds, and a little grated bread; or season as aforesaid whole. Lay on
butter, close it, and serve it up hot.
Flounder Pie.
Take twelve large flounders, cut off their tails, fins, and heads; then season
them with pepper and salt, cloves, mace, and nutmeg beaten fine. Take two or
three eels well cleaned, cut in-lengths of three inches, and
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Classic
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