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Pilchard Pie

Fish

Double crust pie of pilchards in a cream sauce. (Eaton 1822)

See: Stargazy Pie


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

PILCHARD PIE. Soak two or three salted pilchards for some hours, the day before they are to be dressed. Clean and skin the white part of some large leeks, scald them in milk and water, and put them in layers into a dish, with the pilchards. Cover the whole with a good plain crust. When the pie is taken out of the oven, lift up the side crust with a knife, and empty out all the liquor: then pour in half a pint of scalded cream.



See also:
Salt Pilchards
Marinated Pilchards
Pilchard Pie
Stargazy Pie





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