ou please.

175. _To make an_ EEL PIE.

Case and clean the eels, season them with a little nutmeg, pepper and
salt, cut them in long pieces; you must make your pie with hot butter
paste, let it be oval with a thin crust; lay in your eels length way,
putting over them a little fresh butter; so bake them.

Eel pies are good, and eat very well with currans, but if you put in
currans you must not use any black pepper, but a little Jamaica pepper.

176. _To make a_ TURBOT-HEAD PIE.

Take a middling turbot-head, pretty well cut off, wash it clean, take
out the gills, season it pretty well with mace, pepper and salt, so put
it into a deep dish with half a pound of butter, cover it with a light
puff-paste, but lay none in the bottom; when it is baked take out the
liquor and the butter that it was baked in, put it into a sauce-pan
with a lump of fresh butter and flour to thicken it, with an anchovy
and a glass of white wine, so pour it into your pie again over the
fish; you may lie round half a dozen yolks of eggs at an equal
distance; when you have cut off the lid, lie it in sippets round your
disk, and serve it up.

177. _To make a Caudle for a sweet_ VEAL PIE.

Take about a jill of white wine and verjuice mixed, make it very hot,
beat the yolk of an egg very well, and then mix them together as you
would do mull'd ale; you must sweeten it very well, because there is no
sugar in the pie.

This caudle will do for any other sort of pie that is sweet.

178. _To make_ SWEET-MEAT TARTS.

Make a little shell-paste, roll it, and line your tins, prick them in
the inside, and so bake them; when you serve 'em up put in any sort of
sweet-meats, what you please.

You may have a different sort every day, do but keep your shells bak'd
by you.

179. _To make_ ORANGE TARTS.

Take two or three Seville oranges and boil them, shift them in the
boiling to take out the bitter, cut them in two, take out the pippens,
and cut them in slices; they must be baked in crisp paste; when you
fill the petty-pans, lay in a layer of oranges and a layer of sugar, (a
pound will sweeten a dozen of small tins, if you do not put in too much
orange) bake them in a slow oven, and ice them over.

180. _To make a_ TANSEY _another Way_.

Take a pint of cream, some biskets without seeds, two or three
spoonfuls of fine flour, nine eggs, leaving out two of the whites, some
nutmeg, and orange-flower water, a little juice of tansey and spinage,