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Eel Pie

Having skinned and cleansed two pounds of large-sized eels, divide them into pieces of two or three inches in length. Cut off the heads, tails, and fins, and boil them with a little lemonpeel, a shallot, a blade of mace, and as much of veal or mutton broth as will cover the eels in the pie-dish. Thicken with butter and flour, and add the juice of half a lemon. When strained and cool, pour the broth into the piedish over the eels, sprinkle them with pepper, salt, and chopped parsley, and cover with puff paste. Bake in a moderately brisk oven about one hour and a quarter; or the eels may be stewed first for half an hour and then finished in the pie. Probable cost, 6d. to 1s. per pound.