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Eel Pie with Tench

Skin two eels, and bone them, and clean and bone two tench. Cut the eels into two-inch pieces, but the tench leave whole. Put water to the bones and trimmings, and stew them for one hour. Strain this liquor, take off the fat, boil with two onions, four blades of mace, three anchovies, pepper, salt, and a bunch of herbs, and it will be ready for the pie. Lay the eels and the tench into a dish, with a few hard-boiled eggs and chopped parsley, in layers, and pour in as much of the liquor as is required. Cover with puff paste, and bake in a rather quick oven. More liquor may be added after the pie is done. Time, about thirty-five minutes to bake. Sufficient for four persons.