Cod-and-Oyster Pie

Ingredients

• 21b. of cooked Cod
• a dozen oysters
• loz. of butter
• loz. of flour
• the oyster liquor
• 1 teacupful of fish stock
• 1 teacupful of milk
• ^ table-spoonful of anchovy sauce
• ^ table-spoonful of chopped parsley
• teaspoonful of salt
• a little pepper
• a little grated nutmeg
• a few breadcrumbs
• a few small lumps of butter

Method

1. 1

   Remove skin and bone from Cod, flake the flesh.

2. 2

   Scald oysters, drain, and cut in halves.

3. 3

   Make a sauce with butter, flour, oyster liquor, fish stock, and milk.

4. 4

   Layer fish, oysters, and sauce in a pie-dish, sprinkle with nutmeg, salt, pepper, and breadcrumbs.

5. 5

   Cover with butter and paste, bake in a slow oven, and serve hot or cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 423. The excerpt below is the record exactly as published.

Cod-and-Oyster Pie. — Remove the skin and bone from 21b. of cooked Cod, and divide the flesh into flakes. Scald a dozen oysters in their own liquor, drain (reserving the liquor), beard them, and cut in halves. Put loz. each of butter and flour into a saucepan, stir well over the fire for a minute or two, pour in the oyster liquor and 1 teacupful of fish stock, stir well until they boil, and add 1 teacupful of milk ; then boil up once more, taking care to remove any lumps, add ^ table-spoonful each of anchovy sauce and chopped parsley, teaspoonful of salt, and a little pepper. Put this sauce on one side. Put into a pie-dish about half of the fish, cover over with half of the oysters and half the sauce, and sprinkle over a little grated nutmeg, salt and pepper, and next a few breadcrumbs, continuing in this way with the remainder of the ingredients ; then cover with a few small lumps of butter, put a thin covering of paste over all, and bake in a slow oven. Take it out when done, and serve hot or cold, as required. The crust may be omitted, and the pie merely covered with breadcrumbs and baked. Cod Pie. — Take a thick slice from the middle of a small Cod, put it in a dish, sprinkle plenty of salt over, and leave it for the night. On the following day wash the fish, rub it well with a mixture of salt, pepper, and grated nutmeg, put it in a pie-dish, place two or three small lumps of butter on it, pour in a small quantity of any kind of broth, cover with a good crust, and bake in a moderate oven. Put loz. of butter

Cook this with the app: pantry check, scaling, and the assistant.