pescatariannut-freeegg-freesoy-free
Fish and Oyster Pie
From The household cook book, 1902
Serves 6
Baking time varies based on fish freshness.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 42. The excerpt below is the record exactly as published.
FISH AND OYSTER PIE — Take remnants of any cold fish, pick it in pieces, remove all bones, spread a layer in a pudding dish and sprinkle with pepper and salt; spread on a layer of bread or cracker crumbs and oysters and sprinkle with nutmeg and parsley, and so continue with alternate layers. Form a covering of either crumbs, which should be browned, or pufp paste, which should be cut into long strips and laid in cross=bars over the fish, with a line of the paste first laid around the edge, and bake. Before putting on the top, pour in some melted butter, or a little thin white sauce
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