Make a good Crust, cover your Dish, boil two Pounds of Eels tender, pick all the Flesh clean from the Bones, throw the Bones into the Liquor you boil the Eel in, with a little Mace, and Salt, till it is very good, and about a quarter of a Pint, then strain it. In the mean time cut the Flesh of your Eel fine, with a little Lemon-peel shread fine, a little Salt, Pepper, and Nutmeg, a few Crumbs of Bread, and chopped Parsley, and an Anchovy; melt a quarter of a Pound of Butter, and mix with it, then lay it in the Dish, cut the Flesh of a Pair of large Soals, or three Pair of very small ones clean from the Bones and Fins, lay it on the Force-meat, and pour in the Broth of the Eels you boiled. Put the Lid of the Pye on, and bake it; you should boil the Bones of the Soals with the Eel Bones, to make it good. If you boil the Soal Bones with one or two little Eels, without the Force-meat your Pye will be very good. And thus you may do a Turbutt.