Take a good fresh water eel flay, draw, and parboil it, then mince the fish being taken from the bones, mince also some pippins, wardens, figs, some great raisins of the sun, season them with cloves, mace, pepper, salt, sugar, saffron, prunes, currans, dates on the top, whole raisins, and butter, make pies according to these forms; fill them, close them up and bake them, being baked, liquor them with grape verjuyce, slic’t lemon, butter, sugar, and white-wine.
[ Other minced Eel Pyes.]
Take 2 or three good large eels, being cleans’d, mince them & season them with cloves, mace, pepper, nutmeg,
salt, and a good big onion in the bottom of your pye, some sweet herbs chopped, and onions, put some goosberries and butter to it, and fill your pie, close it up and bake it, being baked, liquor it with butter and verjuyce, or strong fish broth, butter, and saffron.
[ Otherways.]
Mince some wardens or pears, figs, raisins, prunes, and season them as abovesaid with some spices, but no onions nor herbs, put to them goosberries, saffron, slic’t dates, sugar, verjuyce, rose-water, and butter; then make pyes according to these forms, fill them and bake them, being baked, liquor them with white batter, white-wine and sugar, and ice them.
