Mackerel Pie (Scotland)
From With a saucepan over the sea, 1902
Serves 4
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 19. The excerpt below is the record exactly as published.
MACKEREL PIE. (Scotland.) Make a forcemeat of the roes and some parsley, onion, butter, bread-crumbs, thyme, sweet mar- joram, and the yolk of an egg. Cut the fish into strips and roll them with a filling of this. Arrange neatly in a deep dish, pour in ^ cup of stock and cover with a layer of mashed potatoes
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