Fish Pie

Ingredients

• one pint of water
• three-quarters of an ounce of flour
• one ounce of butter
• well seasoned with cayenne pepper
• well seasoned with salt
• a rich crust made of puff paste

Method

1. 1

   Stew the bones and trimmings of the fish in water till reduced to half a pint.

2. 2

   Work flour into butter, pour on fish stock, stir over fire till thickened.

3. 3

   Season well.

4. 4

   Pour sauce over fish, cover with crust, and bake for about half an hour in a moderate oven.

As published

This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 62. The excerpt below is the record exactly as published.

Fish Pie. Cod or haddock are suitable for this dish. The fish must be free from skin and bone, well seasoned with cayenne pepper and salt, and placed in a well buttered pie-dish. Over it should be placed a sauce made in the following manner : — Stew the bones and trimmings of the fish in one pint of water till reduced to half a pint. Work three-quarters of an ounce of flour into one ounce of butter, pour on the fish stock, put it into a saucepan and stir over the fire till thickened. Season well. Pour this, or part of it, over the fish, put on a rich crust made of puff paste

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