FISH AND OYSTER PIE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

Any remains of cold fish, such as cod or haddock ↝ Fish, raw [Fish]
2 dozen oysters ↝ Oysters, raw [Shellfish]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]
bread crumbs sufficient for the quantity of fish ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1/2 teaspoonful of grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
1 teaspoonful of finely-chopped parsley ↝ Parsley, raw [Not included in a food category]

for topping

bread crumbs, which should be browned ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge

for pouring in before baking

some made melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a little thin white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
the oyster-liquor ↝ Oysters, raw [Shellfish]

for note variation

a few oysters ↝ Oysters, raw [Shellfish]
seasoning with pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
seasoning with pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
covering with mashed potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

Instructions (6)

Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg, and chopped parsley.
Repeat this till the dish is quite full.
You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge.
Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake.

Note variation

Flake any cold fish, add a few oysters, season with pepper and salt, and cover with mashed potatoes.
Bake for 1/4 hour.

Original Text

FISH AND OYSTER PIE.

257. INGREDIENTS.—Any remains of cold fish, such as cod or haddock; 2 dozen oysters, pepper and salt to taste, bread crumbs sufficient for the quantity of fish; 1/2 teaspoonful of grated nutmeg, 1 teaspoonful of finely-chopped parsley.

Mode.—Clear the fish from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, oysters, nutmeg, and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut into long strips, and laid in cross-bars over the fish, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white sauce, and the oyster-liquor, and bake.

Time.—If made of cooked fish, 1/4 hour; if made of fresh fish and puff-paste, 3/4 hour.

Average cost, 1s. 6d.

Seasonable from September to April.

Note.—A nice little dish may be made by flaking any cold fish, adding a few oysters, seasoning with pepper and salt, and covering with mashed potatoes; 1/4 hour will bake it.

Notes

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