Ling Pie

Ingredients

• three or four pounds of the thin part of a salt ling
• four hard-boiled eggs
• two tea-spoonfuls of salt
• half a tea-spoonful of cayenne
• half a tea-spoonful of pounded mace
• three ounces of fresh butter
• a quarter of a pint of gravy
• a cupful of warm cream

Method

1. 1

   Wash the ling and soak for a couple of hours.

2. 2

   Boil until done, remove skin, and layer fish in a pie-dish with sliced eggs, parsley, salt, cayenne, mace, and butter.

3. 3

   Pour gravy over, cover with crust, brush with egg, and bake for about one and a half hours.

4. 4

   Pour warm cream into the pie before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 847. The excerpt below is the record exactly as published.

Ling Pie. — Take three or four pounds of the thin part of a salt ling-, wash it in two or thi-ee waters, and let it soak for a couple of hours ; then j^ut it into a fish-kettle, with as much water as will cover it, and let it boil slowly until done enough. Take off the skin, and put layers of the fish into a pie-dish, with four hard-boiled eggs cut into slices, a Httle cho^^ped parsley, two tea-spoonfuls of salt, half a tea- spoonful of cayenne, and half a tea-spoonful of pounded mace strewn amongst them. Add three ounces of fresh butter divided ruto small pieces; pour over the fish a quarter of a pint of gravy. Line the edges of the dish with a good crust, place a cover of the same over the top, brush it over with egg, and bake ia a brisk oven. Before serving pour a cupful of warm cream

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