Herring Pie

Ingredients

• some herrings with soft roes
• a buttered pie-dish
• a layer half an inch thick of equal parts of apples and onions, finely minced
• grated nutmeg
• finely-shred lemon-rind
• small pieces of butter
• a little water

Method

1. 1

   Scale and clean the herrings, cut off their heads, fins, and tails, split them open, and take out the bones.

2. 2

   Season the inner surface with salt and pepper.

3. 3

   Line the edge of a buttered pie-dish with a good crust.

4. 4

   Spread a layer of apples and onions, place the herrings on this, cover with another layer, sprinkle with nutmeg and lemon-rind, place butter on top, pour in a little water, cover with a crust, and bake in a good oven.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 719. The excerpt below is the record exactly as published.

some herrings with soft roes ; scale and clean them well, cut off their heads, fins, and tails, split them open, take out the bones, -and season the inner surface of the fish with a little salt and pepper. Line the edge of a butterad pie-dish with a geod crust. Spread over the bottom of the dish a layer half an inch thick of equal parts of apples and onions, finel}' minced. Place the herrings on this, and cover them with another layer. Sprinlclo the surface with grated nutmeg and finely-shred lemon- rind. Place two or three small pieces of butter here and there on the top, poitr a little water

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