Pye of Trout

This recipe comes from Truro and is dated 1738. It is a grand and delicious pie, originally made in a “coffin” of raised pastry. The proportion of pastry to filling is more in accordance with today’s tastes, however, if it is made in a pie dish. The original raised pie was probably very large containing 20 or more trout. In Cornwall trout were, and in some places still are, often caught only a short distance from the point where the incoming tide floods inland up the streams. Cornishmen thi