_Ingredients._—2 slices of cod; pepper and salt to taste; ½ a
teaspoonful of grated nutmeg, 1 large blade of pounded mace, 2 oz. of
butter, ½ pint of stock, a paste crust (_see_ PASTRY). For sauce,—1
tablespoonful of stock, ¼ pint of cream or milk, thickening of
flour or butter, lemon-peel chopped very fine to taste, 12 oysters.
_Mode._—Lay the cod in salt for 4 hours, then wash it and place it in
a dish; season, and add the butter and stock; cover with the crust,
and bake for 1 hour, or rather more. Now make the sauce, by mixing the
ingredients named above; give it one boil, and pour it into the pie by
a hole made at the top of the crust, which can easily be covered by a
small piece of pastry cut and baked in any fanciful shape,—such as a
leaf, or otherwise. _Time._—1½ hour. _Average cost_, with fresh fish,
2_s._ 6_d._ _Sufficient_ for 6 persons. _Seasonable_ from November to
March.
_Note._—The remains of cold fish may be used for this pie.