Make a good puff-paste, and lay it in your pattipan, then take the middle piece of salmon, season it pretty high with pepper, salt, cloves and mace, cut it in three pieces, then lay a layer of butter and a layer of salmon, till all is in; make forc’d meat balls of an eel, chop it fine with the yolks of hard boiled eggs, two or three anchovies, marrow, (or, if for a fasting-day, butter) sweet herbs, some grated bread, and a few oysters and grated nutmeg, some small pepper, and a little salt; make it up with raw eggs into balls, some long, some round, and lay them about your salmon; put butter over all, and lid your pye; an hour will bake it.   Eliza Smith