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Tweet Salmon Pie
Now usually a double crust pie, commonly of puff pastry, the fish in a white sauce.
Most earlier receipts, as the one from Robert May here, used sweeter and more complex flavourings:
Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);
To make minced Pies of Salmon.
Mince a rand of fresh salmon very small, with a good fresh water eel being flayed and boned; then mince, some violet leaves, sorrel, strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle all together with the meat currans, cinamon, nutmeg, pepper, salt, sugar, caraways; rose-water, white-wine, and some minced orangado, put some butter in the bottom of the pies, fill them, and being baked ice them, and scrape on sugar; Make them according to these forms.
Salmon Pie Forms, from Rober May, 1660
For other types of fish pie see:
Lyme Bay Fish Pie
Smoked Fish Pie
Suffolk Fish Pie
For other dishes see: Salmon...
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