Fish Pie

Ingredients

• about four ounces of the remains of any cold fish
• a teaspoonful of anchovy sauce
• a tablespoonful of milk
• three cooked potatoes
• a small piece of butter
• a dessert-spoonful of milk

Method

1. 1

   Break the fish into small pieces, add anchovy and milk.

2. 2

   Butter a small pie-dish, put in the mixture.

3. 3

   Mash the potatoes with butter and milk, spread over the fish, and bake until browned.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 5. The excerpt below is the record exactly as published.

Fish Pie Get about four ounces of the remains of any cold fish, and break it into small pieces , add either an anchovy chopped finely, or a teaspoonful of anchovy sauce, and a tablespoonful of milk. Butter a small pie-dish, and put in this I mixture. Then mash three cooked potatoes I with a small piece of butter and a dessert- spoonful of milk. Spread over the fish, and bake till the potato has browned. A Delicious Breakfast Dish Get a piece of a smoked haddock which has been cooked, and break it into small pieces. Boil a teacupful of rice according to the recipe, and when the water has been strained off, return it to the saucepan with 33 c "The Child'^s Cookery Book a piece of butter the size of a walnut. Mix in the haddock and a hard-boiled egg chopped into small pieces. Stir well, put on a hot dish, and sprinkle thickly with grated cheese. Serve very hot. This mix- ture may also be used as a savoury piled on small rounds of buttered toast. To cook a haddock, put it in a frying- pan filled with hot water, and boil for five minutes. Fish Omelet Whisk an egg thoroughly well, add one ounce of cooked fish broken into small pieces, a tablespoonful of milk, and a pinch of salt. Melt a good teaspoonful of butter in a pan, and when it stops frizzling put in the mixture. Stand it over the fire for a few minutes, and when it has set, hold it in front of the fire, or — in the case of a gas-stove — under the gas for a minute, so that the upper part may finish cooking. 34 T^he Child"* s Cookery Book Fold the omelet over, and serve in a very hot dish. A little finely-chopped parsley is a great improvement added to the mix- ture, but it is not necessary. Kedgeree Remove the skin and bones very care- fully from two ounces of boiled fish, break it into small pieces, and put it on one side, while you boil two ounces of rice according to the recipe given. Boil an egg for ten minutes, and chop it up small. Now put a piece of butter the size of a walnut into a stewpan, and, when melted, add the boiled rice, stirring all the time, and then the fish, pepper, and salt. Stir till it is quite hot, turn out on a well-heated dish, sprinkle the chopped egg over it, and serve. 35 T^he Child'^s Cookery Book Fish Balls Break the remains of any cold fish to pieces with a fork, remove all skin and bone, and shred very fine, add the same quantity of mashed potato, and make it into a stiff paste with butter, a little milk, and the yolk of one egg, pepper, and salt. Flour the hands well, and make into small round balls. Put about two ounces of dripping into a frying-pan, and make it very hot, then drop in the fish balls, being very careful not to let the fat splash out, and fry till they are a nice brown. Drain the fat off on kitchen paper before dishing up. To Boil Rice Put on a large saucepan of water, and put in a good handful of salt. When the water is boiling hard, throw in a breakfast 36 T^he ChiWs Cookery Book cupful of rice which has been carefully picked over, but not washed. Leave the cover off, and stir occasionally, boiling as hard as possible all the time. Take out a grain and press it between your finger and thumb, and when the rice is boiled it will all press out and leave no hard part. Turn it out into a colander, and throw a jugful of cold water over it ; cover the colander with a napkin, and put it into the oven or before the fire to keep hot till required. If this recipe is followed carefully every grain will be separate, but remember the rice must be boiled in plenty of salted water, and boiled hard. 37 MEAT Stuffed Tomatoes This will make an excellent dish for the schoolroom supper. Get four tomatoes, cut a thin slice from I the stem end, remove the seeds and soft j pulp, and put them into a basin with a small teacupful of soft bread crumbs and a : slice of meat finely minced. Add a pinch I of salt, a sprinkling of pepper, and a piece ! of butter, or beef dripping, the size of a : marble. Mix them well together, fill the ; tomatoes with the mixture, and put them ; on a baking-tin which has been well rubbed ' with dripping. Bake them till they are soft. Stuffed Cucumber Peel a short, fat cucumber thinly, cut off i the top and scoop out the seeds. Put the 41 I I "The Child'^s Cookery Book cucumber into slightly salted water, and let it boil for ten minutes. Peel a small onion and a good-sized apple, cut them up into slices, and fry them slightly in a frying-pan with a piece of butter the size of a walnut. When they are soft, but not brown, stir in an eggspoonful of sugar, a dessertspoonful of flour, an eggspoonful of curry powder, a pinch of salt, and a dessertspoonful of milk

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