made Plain and Eajy* 
22 7 
To make an eel pie . 
MAKE a good cruft, clean, gut, and wafh your eels very 
Well, then cut them in pieces half as long as your finger ; fea- 
fon them with pepper, fait, and a little beaten mace to your pa¬ 
late, either high or low. Fill your dilh with eels, and put as 
much water as the difh will hold ; put on your cover, and 
bake them well. 
To make a flounder pie . 
GUT fome flounders, wafh them clean, dry them in a cloth* 
juft boil them, cut off the meat clean from the bones, lay a good 
cruft over the difh, and lay a little frefh butter at the bottom, and 
on that the fi(h ; feafon them with pepper and fait to your mind. 
Boil the bones in the water your fifh was boiled in, with a little 
bit of horfe-raddifh, a little parfley, a very little bit of lemon- 
peel and a cruft of bread. Boil it till there is juft enough liquor 
for the pie, then ftrain it, and put it into your pie ; put on the 
top-cruft, and bake it. 
To make a herring pie* 
SCALE, gut, and wafh them very clean, cut off* the heads* 
fins, and tails. Make a good cruft, cover your difh, then fea¬ 
fon your herrings with beaten mace, pepper, and fait; put a 
little butter in the bottom of your difti, then a row of herrings, 
pare fome apples and cut them in thin dices all over* then peel 
fome onions, and cut them in flices all over thick, lay a little 
butter on the top, put in a little water, lay on the lid, and bake 
ft well. 
To make a falmon pie . 
MAKE a good cruft, cleanfe a piece of falmon well, feafon it 
with fait, mace, and nutmeg, lay a little piece of butter at the 
bottom of the did), and lay your falmon in. Melt butter ac¬ 
cording to your pie; take a lobfter, boil it, pick out aft the fleftv 
chop it fmall, bruife the body, mix it well with the butter, which 
muft be very good ; pour it over your falrtio.n, put on the lid, 
and bake it well. 
Q.* 
