Fish and Oyster Pie
Layers of flaked fish, oysters and breadcrumb under a paste or breadcrumb topping, baked (Mrs.B)
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
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;½ 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, ¼ hour; if made of fresh fish and puff-paste, ¾ 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; ¼ hour will bake it.
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