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EEL PIE (another way)

Take eels that weigh not less than half a pound when skinned. Put the heads, tails, and fins into a stewpan with some good veal broth, an onion, a blade of mace, a bit of lemon-peel, pepper, and salt. Cut the fish into pieces of three inches in length, and after soaking them in salt and water, rinse, drain, and lay them in a pie-dish with a seasoning of pepper and salt between each layer. When the broth is well flavoured, skim, and strain it into a basin to get cold, then pour it over the eels, and bake with an edging and cover of paste in a brisk oven. Warm a little gravy together with two table-spoonfuls of cream, and pour it through a paper funnel into the pie as soon as it comes from the oven. Time, one hour to bake. Probable cost, 6d. to 1s. per pound. Two pounds sufficient for four or five persons.