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Classic
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page 141
season as before, then lay your flounders and eels in your pie, and the yolks of
eight hard eggs, half a pint of pickled mushrooms, an anchovy, a little onion, a
bunch of sweet herbs, and some lemon-peel grated. You must put three quarters of
a pound of butter on the top, with a quarter of a pint of water, and a gill of
white wine, then close your pie, and serve it hot, first taking out the onion
and bunch of sweet herbs.
Trout Pie.
Clean, wash, and scale them, lard them with pieces of a silver eel rolled up in
spice and sweet herbs, with bay leaves powdered; lay on and between them the
bottoms of sliced artichokes, mushrooms, oysters, capers, and sliced lemon; lay
on butter, and close the pie.
Eel Pie.
Cut, wash, and season them with sweet seasoning, and a handful of currants;
butter and close it.
Some omit the currants.
Lamprey Pie.
Clean, wash, and season them with sweet seasoning; lay them in a coffin with
citron and lemon sliced; butter and close the pie.
Artichoke or Potatoe Pies.
Take artichoke bottoms, season them with
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Classic
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