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Salmon Pie

Take about three pounds of fresh salmon. Remove the skin, raise the flesh from the bones, and divide it into pieces convenient for serving. Season every piece separately with salt, pepper, and pounded mace. The latter of these must be added sparingly. Shell a pint of shrimps, and pound them with an ounce of butter and a pinch of cayenne. Put the pieces of salmon in a dish, and intersperse the pounded shrimps amongst them. Make some fish gravy by boiling the skin and bones of the fish in water till the liquor will jelly when cold. Fill the dish with this, cover it with good pastry, and bake in a well-heated oven. This pie is too rich for delicate stomachs. Time to bake, one hour. Probable cost, 4s., with salmon at 1s. per pound.