Salt Fish Pie

Ingredients

• your fish soaked the previous night
• six hard-boiled eggs
• three raw onions
• some boiled potatoes
• two tablespoonfuls of anchovy sauce
• a lump of butter, lard, or dripping

Method

1. 1

   Boil the soaked fish, remove skin and bones, and cool.

2. 2

   Layer potato, onion, fish, and egg in a pie dish, adding pepper between layers.

3. 3

   Pour in anchovy sauce and add butter.

4. 4

   Top with potato crust, paint with egg yolk, and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 3. The excerpt below is the record exactly as published.

Salt Fish Pie— I give this recipe with some difiidence, inasmuch as the pecuhar piquant flavour of good Indian cured fish, and which alone renders this pie so attractive, is wanting in the home production. At least, such is my humble opinion. However, I may possibly be wrong. Having soaked your fish the previous night, boil it, remove the skin and bones, and set it aside to cool. Have FISH. 9 ready six hard-boiled eggs, three raw onions, and some boiled potatoes, all sliced thin. Now commence to build up your pie dish with successive layers of jjotato, onion, fish, and egg, introducing a little pepper (no salt) between the layers. When the dish is full pour in two tablespoon- fuls of anchovy and any other sauce, mixed ; put in a lump of butter, lard, or dripping

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