Fish Pie

Ingredients

• remains of cold fish
• pepper
• salt
• bread crumbs
• grated nutmeg
• chopped parsley
• some white sauce
• mashed potatoes

Method

1. 1

   Clear the fish from the bones, put a layer of it in a pie-dish, sprinkle with pepper and salt, then put a layer of bread crumbs, some grated nutmeg and chopped parsley.

2. 2

   Repeat this until the dish is quite full, pour in some white sauce, cover with a layer of bread crumbs or mashed potatoes.

3. 3

   Bake 30 to 45 minutes.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 13. The excerpt below is the record exactly as published.

Fish Pie — knj remains of cold fish, such as cod or haddock. Clear the fish from the bones, put a layer of it in a pie-dish, sprinkle with pepper and salt, then put a layer of bread crumbs, some grated nutmeg and chopped pars- ley. Repeat this until the dish is quite full, pour in some white sauce, cover with a layer of bread crumbs or mashed potatoes. Bake }^ to 3^ an hour. Salmon (Fried, with Anchovy Sauce) — Some thin slices from the tail end of a salmon, anchovy sauce, flour, bread crumbs, eggs, water, a little roux, a little cayenne pepper, lard. Scrape the scales off the tail end of a salmon, cut in thin slices, dip them in flour, then in 2 eggs whisked up with a tablespoonful of water and a tablespoonful of anchovy sauce, then dip them in bread crumbs, and fry in boiling lard for 8 or 10 minutes; dish them up on a napkin in a nice heap, and sprinkle a little chopped parsley

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