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Conger Eel Pie

Remove the skin and bone from two pounds of the middle of a conger. Cut it into pieces one inch and a half square, strew salt, pepper, and pounded mace rather plentifully over each piece, and put a layer at the bottom of a deep pie-dish. Fill the dish with alternate layers of oysters and pieces of fish. Pour over it some strong gravy made of the bones of the fish, and the liquor of the oysters boiled in good stock, cover with a good crust, and bake in a moderate oven. Time to bake, one hour and a quarter. Probable cost: conger, 3d. to 6d. per pound; oysters, 1s. per dozen. Sufficient, a pie made with two pounds of conger and a tin of oysters, for six persons.