A Fish Pie

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Time: Cook: 75 min Total: 75 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

For the fish

any kind of fish into pieces the size of an egg ↝ Fish, raw [Fish]
chopped parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
a little onion ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

For the sauce

a pint of water ↝ Water, tap [Tap water]
three ounces of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little mushroom ketchup ↝ Ketchup [Tomato-based condiments]

For the crust

a flour crust
stiff mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (7)

Cut up any kind of fish into pieces the size of an egg.
Season these with chopped parsley, thyme, a little onion, pepper and salt.
Put them into a pie-dish.
Mix a pint of water with three ounces of flour and a little mushroom ketchup.
Pour the water mixture into the pie-dish with the fish.
Cover the pie with a flour crust, or else with stiff mashed potatoes.
Bake it for an hour and a quarter.

Original Text

No. 63. A Fish Pie.

Cut up any kind of fish into pieces the size of an egg; season these with chopped parsley, thyme, a little onion, pepper and salt, and put them into[38] a pie-dish, with a pint of water, well mixed with three ounces of flour and a little mushroom ketchup; cover the pie with a flour crust, or else with stiff mashed potatoes, and bake it for an hour and a quarter.

Notes

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