nut-freeegg-freesoy-freeshellfish-free
Cod Pie
From The encyclopædia of practical cookery, 1890
Serves 1
Oysters may be added to the sauce.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
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 in a saucepan with 1 table-spoonful of flour, and stir it over the fire till well mixed, but do not let it brown ; then mix in gradually 1 teacupful of cream and 1 table-spoonful of broth, and season with grated lemon-peel
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.