Fish Pies

Ingredients

• j4 pound of stale bread-crumbs
• i ounce of butter
• a little salt
• and pepper
• parsley
• thyme
• a bay leaf
• 2 good flounder
• i cup of fish broth
• veal stock
• buttered paper

Method

1. 1

   Dip stale bread-crumbs in milk, add butter, salt, and pepper, and beat until smooth.

2. 2

   Add herbs and cool.

3. 3

   Skin and bone fish, pound half the flesh and mix with bread mixture.

4. 4

   Layer fish and forcemeat in a deep dish, pour over fish broth, cover with pastry, and bake for 3 hours.

5. 5

   Fill hole with stock and serve cold.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 19. The excerpt below is the record exactly as published.

FISH PIES. These are served at all of the English and French inns, and are not hard to make at home. Dip j4 pound of stale bread-crumbs in enough milk to moisten, add i ounce of butter, a little salt and pepper, and beat until smooth over the fire. Add parsley, thyme, and a bay leaf, and take off to cool. Skin and bone 2 good flounder, cod, bass, or mackerel ; scrape and pound half of the flesh and add it to the bread mixture. Season the rest, cut into slices, and arrange it in layers in a deep dish, with forcemeat of the fish and bread between, and dropping little bits of butter here and there. Have ready i cup of fish broth or consomme or veal stock, rather thick and well seasoned ; pour it over and arrange slices of bacon on top, under a lid of fine puff paste. Leave a hole in the middle for the steam to escape, cover with a layer of buttered paper

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