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Ling Pie

Take three or four pounds of the thin part of a salt ling, wash it in two or three waters, and let it soak for a couple of hours; then put it into a fish-kettle, with as much water as will cover it, and let it boil slowly until done enough. Take off the skin, and put layers of the fish into a pie-dish, with four hard-boiled eggs cut into slices, a little chopped parsley, two tea-spoonfuls of salt, half a tea-spoonful of cayenne, and half a tea-spoonful of pounded mace strewn amongst them. Add three ounces of fresh butter divided into small pieces; pour over the fish a quarter of a pint of gravy. Line the edges of the dish with a good crust, place a cover of the same over the top, brush it over with egg, and bake in a brisk oven. Before serving pour a cupful of warm cream into the pie. Time to bake, about one hour and a half. Probable cost of ling, 4d. per pound. Sufficient for six or seven persons.