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PILCHARD AND LEEK PIE (a Devonshire dish)

Trim off the coarser leaves from four or five large leeks. Cut the white part only into equal lengths, and scald these in salted water. Lay them in a pie-dish, the edges of which are lined with plain pastry, put on top of the leeks some salted pilchards which have been laid in cold water the previous day to soak, then another layer of leeks on top of the pilchards, and put on the cover. Bake in a moderate oven. When the pie is done enough, lift up the cover, drain off the gravy, and put in its place a cupful of boiling cream. Time to bake the pie, forty minutes or more. Probable cost, uncertain. Sufficient for five or six persons.