Herring Pye

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

herrings ↝ Fish, herring, Atlantic, raw [Finfish and Shellfish Products]
beaten mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
water ↝ Water, tap [Tap water]

Instructions (11)

Scale, gut, and wash the herrings very clean.
Cut off the heads, fins, and tails.
Make a good crust.
Cover your dish.
Season your herrings with beaten mace, pepper and salt.
Put a little butter in the bottom of your dish.
Then a row of herrings.
Add a little lemon-peel, and cut them in slices all over thick.
Lay a little butter on the top.
Put in a little water.
Lay on the lid, and bake it well.

Original Text

To make a Herring Pye.
SCALE, gut, and wash them very clean, cut off the heads, fins, and tails. Make a good crust, cover your dish, then season your herrings with beaten mace, pepper and salt; put a little butter in the bottom of your dish, then a row of herrings a little lemon-peel, and cut them in slices all over thick, lay a little butter on the top, put in a little water, lay on the lid, and bake it well.

Notes

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