Fish Pie

Ingredients

• 1 lb, cold fish
• 1 lemon
• 1 egg
• 1 oz. butter
• Pepper
• Salt
• Milk
• Parsley sauce

Method

1. 1

   Mash the potatoes smoothly with butter, pepper, salt, and a tablespoonful of milk.

2. 2

   Flake the fish, removing skin and bones.

3. 3

   In a buttered pie dish, layer the fish, squeeze lemon juice over, season with pepper and salt, and pour over thick parsley sauce.

4. 4

   Cover with potato mixture, smooth the top, ornament with a knife, brush with beaten egg, and bake in a steady oven for three-quarters of an hour.

5. 5

   Serve very hot.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 15. The excerpt below is the record exactly as published.

FISH PIE— Fo. 2. Cooked fish 1 lemon Cooked potatoes 1 egg Parsley sauce Pepper 1 oz. butter Salt Milk. MoDE.-^Masli the potatoes smoothly with butter, pepper, salt, and a tablespoonful of milk, flake the fish with two forks, removing skin and bones ; have a buttered pie dish ready, put the fish in, squeeze a little lemon juice over, then season with pepper and salt, and pour over it some thick parsley sauce, cover with the potato mixture, smooth the top and ornament with a knife, brush over with beaten egg, bake in a steady oven three quarters of an hour ; serve very hot. 56— BAEEAMUNDI AU GEATIN.*' 4 lbs. barramundi (or any 1 tablespoonful butter other fish) 1 teaspoonful chopped par- 2 onions sley 2 tomatoes 1 gill grav}' 1 cupful of breadcrumbs. Mode. — Slice the onion and cook it in a small sauce- pan with the butter ; clean and cut the fish, put it into a Fish. saucepan with tlie onion, gravy, tomatoes, and half a pint of water, salt and pepper to taste ; when the fish is cooked take it up and place it in an entree dish ; put the bread- crumbs into the gravy and simmer for five minutes, pour over the fish and serve at once. 57__SAVOUEY BOILED FISH. 4 lbs. fish i oni®n 1 pt. of water 1 tablespoonful vinegar ^ a teaspoonful flour Salt and black pepper. Mode. — Clean and^skin the fish, cut in pieces about four inches square. Put the water, onion, vinegar, salt and pepper into a saucepan and boil until the onion is tender ; flour each piece of fish and add to the other ingredients, and allow it to simmer until the fish is cooked, which will be about fifteen to twenty minutes ; thicken the gravy with a little flour and pour over the fish. 58— BEOWN STEWED FISH. 4 lbs. fish 2 large onions ^ lb. ginger bread Water ^ a cup of vinegar ^ lb. treacle. Mode. — Place the onions (which are to be sliced) in a saucepan, with about a pint of water ; let them boil well, the^n put the fish in (nicely sliced, but not too small) ; let them remain on the fire until the fish is cooked. Have ready in a basin the ginger bread, which should be well soaked by that time, having the vinegar and treacle with it ; then add this to the fish and stir until it is a little thick, then dish it up, and to be eaten when cold. 59— MOCK WHITEBAIT, 2 lbs. white fish 2 eggs Flour Lemon Boiling fat Cayenne Brown bread and butter. Fish. Mode. — Flake up any nice white fish, cooked or uncooked (though, of course, the raw fish is the best), into neat little pieces the size of a whitebait, sprinkle it with a little salt, then shake flour over them until each piece is well covered, toss them into the eggs (which have been well beaten), have ready the pan with plenty of boiling fat, then plunge them in a frying basket, into the fat, till they are lightly browned ; serve at once very hot, with lemon and brown bread and butter handed round with them. 60— STEWED FISH AND KLEIZ. 3 lbs. fish 1 pt. of milk 1 onion Parsley 2 eggs 3 or 4 tablespoon fuls flour Salt and pepper. Mode. — Slice the onion and put it on in a stewpan with the milk, salt and pepper, and allow it to simmer gently until the onion is quite tender. Clean the fish and cut it up into fillets, the same as you wou.ld for frying, put it into the milk and stew gently for half an hour ; beat up the egg and make a batter with the flour and a little salt, drop a teaspoonful of this into the fish while it is boiling, and boil for twenty minutes, and just before serving add the parsley. 61— FISH AND OYSTER PIE. 1 lb, cold fish

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