Ling Pie

Ingredients

• Cut cfF a piece from the thin part of a Ling
• a teacupful or so of rich gravy
• a crust of puff paste
• 1 teacupful of hot cream
• slices of hard-boiled egg
• chopped parsley

Method

1. 1

   Wash the Ling well and soak to extract the salt.

2. 2

   Boil it slowly until cooked, then skin and slice it.

3. 3

   Layer the fish in a pie-dish with slices of hard-boiled egg, parsley, and bits of butter.

4. 4

   Pour in the gravy, cover with puff paste, and bake.

5. 5

   After baking, lift the crust, pour in hot cream, and serve.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 344. The excerpt below is the record exactly as published.

Ling Pie. — Cut cfF a piece from the thin part of a Ling, wash it well, and soak to extract the salt. Then put it into a saucepan with water and boil slowly until quite cooked. Take it out, skin and slice it, and put the pieces in a pie-disli, alternately with slices of hard-boiled egg, sprinkling over with chopped parsley, and putting a few bits of butter here and there; continue in this way until all is used, and the dish full. Pour in a teacupful or so of rich gravy seasoned with ground mace and pepper, put a crust of puff paste over the top, and bake. When done lift up the crust, pour in 1 teacupful of hot cream

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