Richmond Eel Pie

Skin, draw, and cleanse two good-sized Thames eels; trim off the fins, and cut them up in pieces about three inches long, and put these in a stewpan with two ounces of butter, some chopped mushrooms, parsley, and a very little shalot, nutmeg, pepper and salt, two glasses of sherry, one of Harvey sauce, and barely enough water to cover the surface of the eels; set them on the fire, tnd as soon as they come to a boil, let them be removed, and the pieces of eels placed carefully in a pie dish; add two ounces of butter, kneaded with two ounces of flour, to the sauce; and having stirred it on the fire to thicken, add the juice of a lemon, and pour it over the pieces of eels in the pie dish; place some hard yolks of eggs on the top; cover with puff-paste; ornament the top; egg it over, bake for about an hour, and serve, either hot or cold.