Cornish Fish Pie

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

For the fish

A good bass makes the best pie (bass is also called “sea-perch”), but grey mullet is also excellent, and even mackerel is used sometimes. ↝ Fish, bass, striped, raw [Finfish and Shellfish Products]
A good bass makes the best pie (bass is also called “sea-perch”), but grey mullet is also excellent, and even mackerel is used sometimes.
A good bass makes the best pie (bass is also called “sea-perch”), but grey mullet is also excellent, and even mackerel is used sometimes. ↝ Fish, mackerel, spanish, raw [Finfish and Shellfish Products]

For seasoning

season with pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
season with pepper and salt ↝ Salt, table, iodized [Spices and Herbs]
sprinkle in a little chopped parsley leaf here and there ↝ Parsley, raw [Not included in a food category]

For the stock

Boil the bones for stock, and strain. ↝ Fish, raw [Fish]
Add a tablespoonful of the fish stock for a small pie (2 for a larger one). ↝ Soup, stock, fish, home-prepared [Soups, Sauces, and Gravies]

For the crust

Cover with a crust which must not be too rich. ↝ Pie Crust, Cookie-type, Chocolate, Ready Crust [Baked Products]

For finishing the pie

pour in a teacupful of warmed cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
It is usual also to add a little “scalded cream” just as the pie is going to bake—thus the cream would lie at the top of the fish. ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
It is best to lift the crust to put in the scalded cream, but should this be done, less “raw cream” would be required at first start. ↝ Egg, creamed [Eggs and omelets]

Instructions (11)

Clean the fish (bass, grey mullet, or mackerel) as for dressing, and cut across in pieces about 3 or 4 inches square.
Boil the bones for stock and strain.
Pack the fish pieces closely in the dish.
Season with pepper and salt.
Sprinkle in a little chopped parsley leaf here and there.
Add 1 tablespoonful of fish stock for a small pie, or 2 for a larger one.
Cover with a crust which must not be too rich.
Bake till nearly ready.
Through the ornamental “rose” hole at the top of the pie, pour in a teacupful of warmed cream and finish baking.
It is usual also to add a little scalded cream just as the pie is going to bake.
If scalded cream is added when the pie is going to bake, less raw cream would be required at the start.

Original Text

Cornish Fish Pie. (Mrs. Juliet Backhouse, Trebah. 1881.)
A good bass makes the best pie (bass is also called “sea-perch”), but grey mullet is also excellent, and even mackerel is used sometimes. The fish is of course cleaned as for dressing, and then cut across in pieces about 3 or 4 inches square. Boil the bones for stock, and strain.
Pack the pieces closely in the dish, season with pepper and salt, and sprinkle in a little chopped parsley leaf here and there.
Add a tablespoonful of the fish stock for a small pie (2 for a larger one). Cover with a crust which must not be too rich. Bake till nearly ready—then through the ornamental “rose” hole at top of pie, pour in a teacupful of warmed cream and finish baking. It is usual also to add a little “scalded cream” just as the pie is going to bake—thus the cream would lie at the top of the fish. It is best to lift the crust to put in the scalded cream, but should this be done, less “raw cream” would be required at first start.

Notes

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