blades of mace, 3 anchovies, 1 pint of water, pepper and salt to taste,
1 teaspoonful of chopped parsley, the yolks of 6 hard-boiled eggs, puff
paste.
_Mode_.--Clean and bone the tench, skin and bone the eels, and cut them
into pieces 2 inches long, and leave the sides of the tench whole. Put
the bones into a stewpan with the onions, herbs, mace, anchovies, water,
and seasoning, and let them simmer gently for 1 hour. Strain it off, put
it to cool, and skim off all the fat. Lay the tench and eels in a
pie-dish, and between each layer put seasoning, chopped parsley, and
hard-boiled eggs; pour in part of the strained liquor, cover in with
puff paste, and bake for 1/2 hour or rather more. The oven should be
rather quick, and when done, heat the remainder of the liquor, which
pour into the pie.
_Time_.--1/2 hour to bake, or rather more if the oven is slow.
FISH SCALLOP.
I.