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📝 Description
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🥘 Ingredients
The remains of cold boiled sole or cod, seasoning to taste of pepper, salt, and pounded mace, 1 dozen oysters to each lb. of fish, 3 tablespoonfuls of white stock, 1 teacupful of cream thickened with flour, puff paste.
👨🍳 Method
Clear the fish from the bones, lay it in a pie-dish, and between each layer put a few oysters and a little seasoning; add the stock, and, when liked, a small quantity of butter; cover with puff paste, and bake for 1/2 hour. Boil the cream with sufficient flour to thicken it; pour in the pie, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Sole Or Cod Pie, and I was delighted to find that this vintage recipe still holds up in today's kitchen. The key to its success, I discovered, was in the combination of tender fish, briny oysters, and a rich, creamy sauce. What surprised me was the delicate flavor that the pounded mace added—it was a subtle, aromatic note that I hadn't expected from this humble pie. This recipe is perfect for the weeknight cook looking to elevate their dinner routine. The use of leftovers makes it an economical choice, and the simple assembly means it can be on the table in no time. I found that using cod worked beautifully, and the puff pastry gave it a lovely, crisp finish. Serve it with a side of steamed greens, and you'll have a satisfying meal that feels both comforting and special. Don't be intimidated by the old-fashioned language—this pie is a true winner.
