Fish Pie

Ingredients

• about a pound of potatoes
• 2 ozs. of butter
• about two table-spoonfuls of milk
• about a pound of cold cooked fish
• half a gill of fish stock
• some beaten egg

Method

1. 1

   Mash potatoes with butter and milk, season, and mix with flaked fish in a greased pie dish.

2. 2

   Pour in fish stock, cover with mashed potatoes, smooth, and brush with beaten egg.

3. 3

   Bake in a paper bag for 25-30 minutes.

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 17. The excerpt below is the record exactly as published.

Fish Pie. Mash about a pound of potatoes whilst hot, and mix with 2 ozs. of butter, and about two table-spoonfuls of milk, season with salt and pepper, and a grate of nutmeg, and mix wrell. Free about a pound of cold cooked fish from skin and bone, flake it finely, and put it into a greased shallow pie dish previously lined with mashed potatoes, season the fish with salt and pepper. Pour in half a gill of fish stock, or if there is any fish sauce left over it may be used instead of stock. Cover the dish neatly with mashed potatoes, smooth the surface with a fork and make a fancy pattern, brush over lightly with some beaten egg

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