Fish Pie

Ingredients

• three or four potatoes boiled and mashed
• a cup of melted butter
• one teaspoon of minced parsley
• pepper
• salt
• two hard-boiled eggs chopped into neat squares
• a pint of white sauce
• a very small teacup of breadcrumbs

Method

1. 1

   Pull the pieces of fish apart, removing skin and bones.

2. 2

   Pound in a mortar with other ingredients.

3. 3

   Place in a pie-dish, cover with mashed potatoes seasoned with pepper, salt, and butter.

4. 4

   Cover and bake until it smokes and bubbles, then brown before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 19. The excerpt below is the record exactly as published.

Fish Pie. — Remains of cold boiled fish, three or four potatoes boiled and mashed, a cup of melted butter well seasoned with anchovy or other fish sauce, one teaspoon of minced parsley, pepper and salt. Pull the pieces of fish apart with a silver fork, carefully removing all the skin and bones ; put it in a pestle and mortar and pound it a little with the other ingredients. Put it in a pie-dish and cover with a layer of mashed potatoes well seasoned with pepper and salt, and a small piece of butter. Cover the dish and set in a moderate oven till it smokes and bubbles, then remove the cover, and brown before serving. If the fish pie is made of cod or haddock, pickled walnuts are a great improvement to this dish, and should be served with it. Fish Mould Steamed. — Take a couple of small fresh haddocks or a large whiting, skin and bone them, and pound them in a mortar with ^ of a pint of white sauce, add one tea- spoon of minced parsley, two hard-boiled eggs chopped into neat squares, pepper and salt to taste, a very small teacup of bread- crum

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