Mackarel Pie

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
for the pie
optional enrichment
optional gravy
Instructions (9)
  1. Cut the mackarel into four pieces.
  2. Season the fish to your taste with pepper, salt, and a little mace.
  3. Mix the seasoning with a quarter of a pound of beef suet, chopped fine.
  4. Put a good deal of young parsley at the bottom of the dish.
  5. Layer the fish pieces in the dish.
  6. Add more parsley between the layers of fish.
  7. Add a little new milk to the dish for gravy.
  8. If you like it rich, warm about a quarter of a pint of cream and pour it into the pie when baked.
  9. If not, have boiled a little gravy with the heads and add it.
Original Text
Mackarel Pie. Cut the fish into four pieces; season them to your taste with pepper, salt, and a little mace, mixed with a quarter of a pound of beef suet, chopped fine. Put at the bottom and top, and between the layers of fish, a good deal of young parsley, and instead of water a little new milk in the dish for gravy. If you like it rich, warm about a quarter of a pint of cream, which pour in the pie when baked; if not, have boiled a little gravy with the heads. It will take the same time to bake as a veal pie.
Notes
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