Leek and Pilchard Pie

Ingredients

• some large leeks
• two or three salted pilchards
• half a pint of scalded cream
• a good plain crust

Method

1. 1

   Clean and skin the white part of some large leeks; scald in milk and water, and put them in layers into a dish, and between the layers, two or three salted pilchards which have been soaked for some hours the day before.

2. 2

   Cover the whole with a good plain crust.

3. 3

   When the pie is taken out of the oven, lift up the side crust with a knife, and empty out all the liquor; then pour in half a pint of scalded cream.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 289. The excerpt below is the record exactly as published.

LEEK and PILCHARD PIE. — Clean and skin the white part of some large leeks ; scald in milk and water, and put them in layers into a dish, and between the layers, two or three salted pilchards which have been soaked for some hours the day before. Cover the whole with a good plain crust. When the pie is taken out of the oven, lift up the side crust with a knife, and empty out all the liquor ; then pour in half a pint of scalded cream

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