Salt Fish Pie

Ingredients

• The thickest part must be chosen
• four eggs
• the same quantity of onions sliced thin
• a teaspoonful of made mustard
• the same of essence of anchovy
• in a gill of cold water
• an ounce of fresh butter

Method

1. 1

   Soak the fish overnight, boil, remove bones and skin, and cool.

2. 2

   Boil eggs, slice thin.

3. 3

   Layer fish, onions, and eggs in a pie dish, seasoning each layer.

4. 4

   Mix mustard, anchovy essence, and water, pour over, top with butter, cover with puff paste, and bake for one hour.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 116. The excerpt below is the record exactly as published.

Salt Fish Pie. The thickest part must be chosen, and put in cold Avater to soak the night before Avanted ; then boil it Avell, take it up, remoA^e the bones and skin, set it on a fish-drainer to get cold ; in the meantime, boil four eggs hard, peel and slice them very thin ; the same quantity of onions sliced thin ; line the bottom of a fish pie-dish Avitli fish forcemeat, or a layer of potatoes sliced thin — then a layer of onions, then of" fish, and of eggs, and so on till the dish is full ; season each layer with a little pepper ; then mix a teaspoonful of made mustard, the same of essence of anchoAy, a little mushroom catsup in a gill of cold Avatq^ place in the dish, on the top an ounce of fresh butter

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