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Sole Pie

Take a pair of moderate-sized soles, or, if preferred, the remains of fried or boiled soles. Lift the flesh from the bones, and place it in layers in a buttered pie-dish. Between each layer put a few fresh or tinned oysters and the liquor; season the fish with pepper, salt, and pounded mace, and lay little pieces of butter here and there upon the top. A dozen oysters will be sufficient for a pound of sole. Cover the dish with good puff-paste, and bake in a moderate oven. When done, pour into the pie, through a strainer put into the hole at the top, as much white sauce as will moisten it. This sauce may be prepared as follows. Make stock by boiling the fish-bones in as much water as will cover them. Strain the liquor, mix with it an equal quantity of cream, thicken with flour, and season it. The remains of cold cod may be made into a pie in the same way. When the pastry is baked the pie is done enough. Probable cost, soles, 1s. 6d. to 2s. per pair.