Page:Art of Cookery 1774 edition.djvu/264

226 of minced parsley, half a nutmeg grated, a little beaten pepper; and three tea-spoonfuls of mustard, mix all well together, make a good crust, and lay all over your dish, and cover it up. Bake it an hour. TAKE a large carp, scaIe, wash, and gut it clean; take an eel, boil it just a little 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, a little pepper, salt, and grated nutmeg, an anchovy, half a pint of oysters parboiled and chopped fine, 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 your carp; save the liquor you boil your eel in, put in the eel bones, boil them with a little mace, whole pepper, an onion, some sweet-herbs, and an anchovy. Boil it till there is about half a pint, strain it, add to it a quarter of a pint of white wine, and a lump of butter mix'd in a very little flour; boil it up, and pour into your pie. Put on the lid, and bake it an hour in a quick oven. If there be any force meat left after filling the belly, make balls of: it, and put into the pie. If you have not liquor enough, boil a few small eels, to make enough to fill your dish. MAKE a good cruft, cover your dish, boil two pounds of eels tender, pick all the flesh clean from the bones: throw the bones into the liquor you boil the eels in, with a little mace and salt till it is very good, and about a quarter of a pint, then strain it. In the mean time cut the flesh of your eel fine, with a little lemon-peel shred fine, a little salt, pepper, and nutmeg, a few crumbs of bread, chopped parsley, and an anchovy; melt a quarter of a pound of butter, and mix with it, then by it in the dish, cut the flesh of a pair of large soals, or three pair of very small ones, clean from the bones and fins, lay it on the force-meat and pour in the broth of the eels you boiled; put the lid of the pit on, and bake it. You should boil the bones of the soals with the eel bones, to make it good. If you boil the soal bones with one or two little eels, without the force meat, your pie will be very good. And thus you may do a turbot.