Pish Pate
From Cassell's dictionary of cookery, 1892
Serves 2
Time: one hour to prepare potatoes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 518. The excerpt below is the record exactly as published.
Pish Pate.— Pick from the shell of a crab all that is good ; pound it in a mortar with a small quantity of bread-crumbs, and a season- ing of white pepper, cayenne, salt, and nut- meg ; add a verj- little gravy, which thicken with butter rolled in flour. Make it hot, and squeeze in a little lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.