Fish Pie, with Tench and Eels

Ingredients

• 2 tench
• 2 eels
• 2 onions
• a faggot of herbs
• 4 blade mace
• 3 anchovies
• 1 pint water
• pepper and salt to taste
• 1 teaspoonful chopped parsley
• the yolks of 6 hard-boiled eggs
• puff paste

Instructions

1. 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.
2. Put the bones into a stewpan with the onions, herbs, mace, anchovies, water, and seasoning, and let them simmer gently for 1 hour.
3. Strain it off, put it to cool, and skim off all the fat.
4. Lay the tench and eels in a pie-dish, and between each layer put seasoning, chopped parsley, and hard-boiled eggs;
5. pour in part of the strained liquor, cover in with puff paste, and bake for 1/2 hour or rather more.
6. The oven should be rather quick, and when done, heat the remainder of the liquor, which pour into the pie.