Tuna Fish Pie

Ingredients

• 4 tablespoons butter
• 2 crushed chicken bouillon cubes
• Y% cup milk
• 1 can tuna fish (12 ounce)
• 34 tablespoon salt
• 1 cup celery, cut in fine pieces
• 1% teaspoon pepper
• 134 cups boiling water
• 3 hard-cooked eggs
• Baking-powder Biscuit mixture (p. 90)

Method

1. 1

   Cook onion and butter for 2 minutes, add flour, salt, and pepper, and stir until smooth.

2. 2

   Add water, bouillon cubes, and milk, stirring until sauce boils.

3. 3

   Add tuna fish, celery or potato, and eggs.

4. 4

   Put in baking dish.

5. 5

   Cut out small biscuits, arrange on top, and bake in hot oven (400° F.) until biscuits are done.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 96. The excerpt below is the record exactly as published.

TUNA FISH PIE 4 tablespoons butter 2 crushed chicken bouillon cubes 1 slice onion, chopped Y% cup milk 4 tablespoons flour 1 can tuna fish (12 ounce) 34 tablespoon salt 1 cup celery, cut in fine pieces 1% teaspoon pepper - or diced, cooked potato 134 cups boiling water 3 hard-cooked eggs Baking-powder Biscuit mixture (p. 90)

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