Page:Art of Cookery 1774 edition.djvu/265

Rh MAKE a good cruft, dean, gut, and wafl) your eels very well, then cut them in pieces half as long at your finger season them with pepper, salt, and a little beaten mace to your palate, either high or low. Fill your difli with ee!s, and put at much water as the dish will hold; put on your cover, and bake them well. GUT some flounders, wash them clean, 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 them with pepper and salt to your mind. Boil the bones in the water your fish was boiled in with a little, bit of horse-raddish, 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 your pie; put on the top-cruft, and bake it. SCALE, gut, and wash them very clean, cut off the heads, fins, and tails. Make a good crust, cover your dish, then season your herrings with beaten mace, pepper, and salt; put a little butter in the bottom of your dish, then a row of herrings, pare some apples and cut them in thin slices all over, then peel some onions, and cut them in slices all over thick, lay a little butter on the top, put in a little water, lay on the lid, and bake it well. . MAKE a good crust, cleanse a piece of salmon well, season it with salt, mace, and nutmeg, lay a little piece of butter at the bottom of the dish, and lay your salmon in. Melt butter according to your pie; take a lobster, boil it, pick out all the flesh, chop it small, bruise the body, mix it well with the butter, which must be very good; pour it over your salmon, put on the lid, and bake it well. To