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Shrimp Pie
From Cassell's dictionary of cookery, 1892
Serves 4
For a maigre dish, omit the gravy.
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 1792. The excerpt below is the record exactly as published.
Shrimp Pie.— Take as many shrimps as will almost fill the dish, pick them, and season with cayenne, pounded mace, a little salt, and vinegar or lemon pickle. A small propor- tion of essence of anchovies may be added, if liked. Butter a pie-dish rather thickly, and line the edges with puff paste. Put in the shrimps, poui' over them a glassful of light wine and a small cupful of rich gravj
Cook this with the app: pantry check, scaling, and the assistant.