Maigre Fish Pie

Ingredients

• plenty of salt codfish boiled and free from bones and skin
• four hard-boiled eggs
• four onions
• a gill of water
• a teaspoon of made mustard
• a teaspoon of the essence of anchovy
• an ounce of fresh butter

Method

1. 1

   Line a pie dish with fish forcemeat or boiled potatoes.

2. 2

   Layer with onions, fish, and eggs, seasoning each layer.

3. 3

   Pour over water mixed with mustard, anchovy essence, and mushroom catsup.

4. 4

   Top with butter and cover with puff paste.

5. 5

   Bake for one hour.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 61. The excerpt below is the record exactly as published.

Maigre Fish Pie Have ready plenty of salt codfish boiled and f rèe from bones and skìn. Have ready also four hard-boiled eggs and four onions. Peal and slice the eggs and onions very thin. Line the bottom of a deep pie dish with fish f orcemeat or a layer of boiled potatoes sliced thin. On this put a layer of onions, then a layer of fish, then of eggs, and so on till the dish is full. Season each layer with a little pepper, and pour over the layers a gill of water containing a teaspoon of made mustard, a teaspoon of the essence of anchovy, and a little mushroom catsup. Break in small bits over the top an ounce of fresh butter

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