To make minced Herring Pies

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Take salt herrings being watered, crush them between your hands, and you shall loose the fish from the skin, take off the skin whole, and lay them in a dish; then have a pound of almond paste ready, mince the herrings, and stamp them with the almond paste, two of the milts or rows, five or six dates, some grated manchet, sugar, sack, rose-water, and saffron, make the composition somewhat stiff, and fill the skins, put butter in the bottom of your pye, lay on the herring, and on them dates, gooseberries, currans, barberries, and butter, close it up and bake it, being baked liquor it with butter, verjuyce, and sugar.

Make minced pyes of any meat, in the dishes of minced pyes you may use those forms for any kind of minced pies, either of flesh, fish, or fowl, which I have particularized in some places of my Book.