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A Remarkably Fine Fish Pie

120. Boil two pounds of small eels; then having cut the fins quite close, pick the flesh off, and throw the bones into the liquor, with a little mace, pepper, salt, and a slice of onion; boil till quite rich, and strain it. Make forcemeat of the flesh, an anchovy, parsley, lemonpeel, salt, pepper, and crumbs, and four ounces of butter warmed, and lay it at the bottom of the dish. Take the flesh of soles, small cod or dressed turbot, and lay on the forcemeat, having rubbed it with salt and pepper. Pour the gravy over, cover with paste, and bake. Observe to take off the skin and fins, if cod or soles are used.