Salmon, Raised Pie
From Cassell's dictionary of cookery, 1892
Serves 8
To check if done, run a skewer into the center; if tender, it's done.
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 1681. The excerpt below is the record exactly as published.
Salmon, Raised Pie (to be served cold). — Take two pounds of fresh salmon, and one and a half pounds of whiting forcemeat. Remove the skin and bone from the salmon, cut it into neat slices, and season each slice separately with salt and cayenne. Line the pie-mould with pastry (see Raised Pies), and fill with alternate layers of forcemeat and fish, and let forcemeat form the undermost and uppermost layer. Cover the pie with pastry, and finish in the usual way. Bake, and when done enough let it get cool, then pom- into it I through an incision in the top a liquid jelly ■ made by boiling the bones and skin of the j salmon in water and flavouring it pleasantly with salt, cayenne, and essence of trufiles. Close the hole, and serve the pie on a neatly- folded napkin. To make the forcemeat, press one pound of the flesh of whiting through a sieve. Pound the pulp till smooth with ten ounces of panada and ten ounces of butter. Add salt and cayenne, and moisten the pre- paration with the yolk of an egg
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