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Halibut Pie
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for six or seven persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 676. The excerpt below is the record exactly as published.
Halibut Pie. — Take four pounds of fresh halibut (the middle of the fish is the best for this purpose), season it with salt, pepper, cayenne, and powdered mace. Take off the skin, cut the flesh into tliick slices, and put these into a pie-dish, with a quarter of a pound of fresh butter, broken into pieces, and two table- spoonfuls of anchovy sau
Cook this with the app: pantry check, scaling, and the assistant.