Posted by: marthabernie | April 10, 2014

Dr. Price’s Fish Pie – 1887 Recipe

Another recipe from the 1887 recipe book put out by Dr. Price, who had a large assortment of extracts and other cooking ingredients on sale at the time.  I think “paste” refers to pastry used for a crust, though there is no recipe for it here.


Take any of the firm fleshed fish, cut in slices, and season with salt and pepper; let them stand in a very cool place for two or three hours, then put them in a baking dish, with a little cream or water and butter and flour rubbed to a cream, with minced parsley and hard boiled eggs sliced; line the sides of the dish half way down and cover with a nice paste.  Bake in an oven, quick at first, but gradually growing moderate.

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