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Fish Pie
http://www.glengarrylightinfantry.ca/forum/viewtopic.php?f=8&t=314
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Author:  Glengarry Fencible [ Sun Jan 21, 2007 10:57 pm ]
Post subject:  Fish Pie

The following was one of the dishes served by the cooking staff of Historic Fort York at the 2007 Queen Charlotte's Ball. It was delicious!

A Lady (Mrs. Maria Eliza Rundell), A New System of Domestic Cookery, (London: J. Murray, Fleet Street and J. Harding, St. James's Street, 1806) pages 14 and 39.

"Cod or Haddock sprinkled with salt to give firmness, slice and season with pepper and salt, and place in a dish mixed with oysters; put the oyster liquor, a little broth, and a bit of flour and batter boiled together into the dish cold. Put a paste over, and when it comes from the oven, pour in some warm cream. If you please you may put parsley instead of oysters."

"Put slices of cod that have been salted a night, pepper, and between each layer pat a good quantity of parsley picked from the stalks, and some fresh butter. Pour a little broth, if you have any, or else a little water. Bake the pie; and when to be served, add a quarter of a pint of raw cream warm, with half a teaspoonful of floor. Oysters may be added."

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