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Richmond Eel Pie

Skin, draw, and cut into two-inch lengths two good-sized eels, wash them in salt and water, and dry them in a cloth. Put them into a stewpan with an ounce and a half of butter, two table-spoonfuls of chopped mushrooms, one table-spoonful of chopped parsley, one onion, or a small clove of shallot finely shredded, a little pepper and salt, a bay-leaf, an inch of lemon-rind, a glass of sherry, and as much stock made from bones as will barely cover the eels. Bring the sauce slowly to the boil, skim it, and as it rises in the pan lift out the pieces of eel, and lay them in a pie-dish. Strain the sauce, thicken it with two ounces of flour kneaded with two ounces of butter, add the juice of a lemon, and pour it over the eels in the dish. Place on the top the hard-boiled yolks of three or four eggs. Line the edges of the dish with pastry, cover with the same, brush over with egg, ornament the pie, and bake in a well-heated oven. It may be served either hot or cold. Time to bake, about one hour. Probable cost, 4s. to 6s. Sufficient for five or six persons.