226 The Art of Cookery , 
fuls of minced parfley, half a nutmeg grated, a little beaten pep¬ 
per, and three tea-fpoonfuls of muftard, mix all well together 5 
make a good cruft, and lay all over your difh, and cover it up. 
Bake it an hour. 
To make a carp pie. 
TAKE a large carp, fcale, wafts, and gut it clean; take an 
eel, boil it juft a little tender, pick off all the meat and mince it 
fine, with an equal quantity of crumbs of bread, a few fweet- 
herbs, a little lemon-peel cut fine, a little pepper, fait, and grated 
nutmeg, an anchovy, half a pint of oyfters parboiled and chop¬ 
ped fine, the yolks of three hard eggs cut fmall, roll it up with 
a quarter of a pound of butter, and fill the belly of the carp. 
Make a good cruft, cover the difh, and lay in your carp; fave 
the liquor you boil your eel in, put in the eel bones, boil them 
with a little mace, whole pepper, an onion, fome fweet-herbs, 
and an anchovy. Boil it till there is about half a pint, ftrain it, 
add to it a quarter of a pint of white wine, and a lump of but¬ 
ter 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 fmall eels, to make enough to fill your difh. 
To make a foal pie. 
MAKE a good cruft, cover your difh, boil two pounds of eels 
tender, pick all the fiefli clean from the bones, throw the bones 
into the liquor you boil the eels in, with a little mace and fait, 
till it is very good, and about a quarter of a pint, then ftrain it. 
In the mean time cut the flefh of your ed fine, with a little le¬ 
mon-peel ihred fine, a little fak, pepper, and nutmeg, a few 
crumbs of bread, chopped parfley, and an anchovy; melt a quar¬ 
ter of a pound of butter, and mix with it, then lay it in the difh, 
cut the flefti of a pair of large foals, or three pair of very fmall 
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 pie 
on, and bake it. You Iliould boil the bones of the foals with 
the eel bones, to make it good. If you boil the foal bones with 
one or two little eels, without the force meat, your pie will be 
very good. And thus you may do a turbot. 
