Fish Pie
From English and French cookery, 1890
A thin crust should always be used for a pie made with second-cooked meat or fish.
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 English and French cookery (1890) by Percy Lindley, page 35. The excerpt below is the record exactly as published.
a piece of cold boiled or baked fish, being careful to break the fish as little as possible. Season with pepper, salt, and cayenne, and lay several pieces at the bottom of a pie-dish ; sprinkle over these some finely-slired parsley, and repeat the layers of seasoned fish and parsley till the dish is full. A few hard-boiled eggs, sliced, and laid between the pieces of fish, greatly enrich the dish. Cover the whole with good cold melted butter, left from the previous day. Make a dripping crust
Cook this with the app: pantry check, scaling, and the assistant.