or three eels, or some flounders; gut and wash them
very clean, cut them into small pieces, and put them into a saucepan.
Cover them with water, and add a little crust of toasted bread, two
blades of mace, some whole pepper, sweet herbs, a piece of lemon peel,
an anchovy or two, and a tea-spoonful of horse-radish. Cover the
saucepan close, and let it simmer; then add a little butter and flour,
and boil with the above.

FISH PIE. To make a fine fish pie, boil two pounds of small eels. Cut
the fins quite close, pick off the flesh, and return the bones into the
liquor, with a little mace, pepper, salt, and a slice of onion. Then
boil it till it is quite rich, and strain it. Make forcemeat of the
flesh, with an anchovy, a little parsley, lemon peel, salt, pepper, and
crumbs, and four ounces of butter warmed. Lay it at the bottom of the
dish: then take the flesh of soles, small cod, or dressed turbot, and
rub it with salt and pepper. Lay this on the forcemeat, pour on the
gravy, and bake it. If cod or soles are used, the skin and fins must be
taken off.

FISH SAUCE. Put into a very nice tin saucepan a pint of port wine, a
gill of mountain, half a pint of fine walnut ketchup, twelve anchovies
with the liquor that belongs to them, a gill of walnut pickle, the rind
and juice of a large lemon, four or five shalots, a flavour of cayenne,
three ounces of scraped horse-radish, three blades of mace, and two
tea-spoonfuls of made mustard. Boil it all gently, till the rawness goes
off, and put it into small bottles for use. Cork them very close and
seal the top.--Or chop two dozen of anchovies not washed, and ten
shalots, and scrape three spoonfuls of horseradish. Then add ten blades
of mace, twelve cloves, two sliced lemons, half a pint of anchovy
liquor, a quart of hock or Rhenish wine, and a pint of water. Boil it
down to a quart, and strain it off. When cold, add three large spoonfuls
of walnut ketchup, and put the sauce into small bottles well corked.--To
make fish sauce without butter, simmer very gently a quarter of a pint
of vinegar, and half a pint of soft water, with an onion. Add four
cloves, and two blades of mace, slightly bruised, and half a
tea-spoonful of black pepper. When the onion is quite tender, chop it
small with two anchovies, and set the whole on the fire to boil for a
few minutes, with a spoonful of ketchup. Prepare in the mean time the
yolks of three fresh eggs, well beaten and strained, and mix the liq