Fish and Oyster Pie

Ingredients

• one tablespoonful of finely chopped parsley
• two tablespoonfuls of bread crumbs
• the grated rind of half a lemon
• a very little grated nutmeg
• salt
• cayenne pepper
• half a teaspoonful of lemon juice
• a tablespoonful of milk
• layer of oysters
• fillets of sole, cut into small pieces
• Line the edges of the dish with pastry

Method

1. 1

   Mix parsley, bread crumbs, lemon rind, nutmeg, salt, cayenne, and lemon juice.

2. 2

   Add milk.

3. 3

   Layer seasoning, oysters, and fish in a pie dish.

4. 4

   Fill with oyster liquor mixed with milk.

5. 5

   Bake in a hot oven for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 43. The excerpt below is the record exactly as published.

Fish and Oyster Pie. Put into a basin one tablespoonful of finely chopped parsley, two tablespoonfuls of bread crumbs, the grated rind of half a lemon, a very little grated nutmeg, salt and cayenne pepper, half a teaspoonful of lemon juice. Mix all these well together, then add a tablespoonful of milk. Put into a pie-dish a layer of the above seasoning, then a layer of oysters and fillets of sole, cut into small pieces, then add another layer of seasoning, fish, and oysters. Line the edges of the dish with pastry

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