Fish Pie
From The galley guide, 1923
Presented as published in 1923. 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 galley guide (1923) by Alexander White Moffat, page 13. The excerpt below is the record exactly as published.
Fish Pie. Remove bones and skin from cold cooked fish, pick it fine and season with salt and pepper. Butter a baking dish, cover bottom with hot mashed potato, then put in fish and bits of butter
Cook this with the app: pantry check, scaling, and the assistant.