A Salt-Fish Pye

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Get a Side of Salt-Fish, lay it in Water all Night, next Morning put it over the Fire in a Pan of Water till it is tender, drain it, and lay it on the Dresser, take off all the Skin, and pick the Meat clean from the Bones, mince it small, then take the Crumb of two French Roles, cut in Slices, and boiled up with a Quart of new Milk, break your Bread very fine with a Spoon, put to it your minced Salt Fish, a Pound of melted Butter, two Spoonfuls of minced Parsley, half a Nutmeg grated, a little beaten Pepper, and three Tea Spoonfuls of Mustard; mix all well together, make a good Crust, and lay all over your Dish, and cover it up. Bake it an Hour.