Fish Pie, 1

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

Ingredients

  • 1 lb. (½ k.) cooked flaked cod, haddock or hake
  • 1 pint

Method

If you are buying the fish for this specially, choose haddock, poach gently with an onion and a bouquet garni in half milk, half water for 25 minutes, and make up the white sauce from this (strained) stock. If you are using cooked cold fish, make the sauce half from milk and half from the liquor in which it originally cooked. If this is not available, make an ordinary white sauce, flavour with