SARDINE PIE

Ingredients

• i pound fresh sardines
• l/2 pound lean pork
• % pound flour
• l/2 pound pork liver
• % pound clarified beef fat
• 4 egg yolks
• Cayenne
• l/% teaspoon nutmeg
• Ice water
• 2 whole eggs

Method

1. 1

   Clean and scrape sardines; cut off heads; gently take off the fillets and remove small bones.

2. 2

   Mix flour, % teaspoon salt, and beef fat.

3. 3

   Add egg yolks and enough ice water to make a paste the consistency of bread dough; let stand in a cool place f/2 hour.

4. 4

   Grind pork and liver together until very fine.

5. 5

   Add salt, cayenne and nutmeg and press through a sieve.

6. 6

   Add 1 egg.

7. 7

   Roll out half the flour paste to thickness of a coin and line a buttered baking tin with it.

8. 8

   Place l/2 meat mixture in this pie.

9. 9

   Season sardine fillets and lay on top; cover with rest of meat mixture.

10. 10

    Roll out rest of paste and cover the pie, wetting edges with white of egg and pressing together.

11. 11

    Pierce top crust with pointed knife to let out steam.

12. 12

    Brush over with egg yolk beaten with 1 tablespoon water, and bake.

Nutrition per serving

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 99. The excerpt below is the record exactly as published.

SARDINE PIE (Torta de Sardinhas) i pound fresh sardines Salt and pepper (tinned sardines will serve) l/2 pound lean pork % pound flour l/2 pound pork liver % pound clarified beef fat Cayenne 4 egg yolks l/% teaspoon nutmeg Ice water 2 whole eggs

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