Fish Pie
From Cookery book and general axioms for plain cookery, 1890
When white fish is used, an egg beaten up with the gravy is liked, though it is not necessary.
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 Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 37. The excerpt below is the record exactly as published.
FISH PIE. Ingredients : — 2 lbs. of any fresh fish. 2 tablespoonfuls browned bread crumbs or raspings. 2 tablespoonfuls chopped parsley. Salt and pepper. Short or flaky paste
Cook this with the app: pantry check, scaling, and the assistant.