Cassell's dictionary of cookery

Pish Pate.— Pick from the shell of a crab all that is good ; pound it in a mortar with a small quantity of bread-crumbs, and a seasoning of white pepper, cayenne, salt, and nutmeg ; add a verj- little gravy, which thicken with butter rolled in flour. Make it hot, and squeeze in a little lemon-juice. Have ready a wall of mashed potatoes round the inner rim of a flat dish ; let it be two and a half inches high. Smooth and ornament it with leaves, flowers, or according to taste ; this can be done with a tin-cutter, and if egged and browned in the oven will have a very pretty appearance. Fill the centre with the fricassee, and brown with a salamander. Small patties may be made, and filled with this fricassee. Time, one hour to prepare potatoes. Suificient, one pound for three persons. Pish, Pickled. — Any boiled fish may be kept good for another meal by simply mixing equal quantities of the water in which it was boiled and vinegar, together with an onion sliced, some fresh fennel, pepper, and salt. Put the fish into a deep dish, and throw the pickle PIS (212) PIS over it. Baste frequently, that it may be well moistened. It will keep good several days in cold weather. Time, two or three days. Pish, Pickled (another way).— Make a pickle of boiling water and salt, strong enough to bear an egg. Plunge the fish to be pickled into it. Let the fish be well cleaned and trimmed, but the scales must not be removed, and there must be only just enough of the pickle to cover it. Be careful not to boil too much. Drain by placing it on a slanting board; and when cold pack it close, and fill the vessel with equal parts of the liquor the salmon or other fish was boiled in, and the best vinegar. Fill up again next day, and close the vessel. Pish Pie. — Fish pies are best made with cooked fish. Take turbot, salmon, brill, haddock, trout, or any kind of fish ; take off the skin and remove the bones. Cut them into large scollops, cover the bottom of the dish with bechamel sauce, and on this place the fish in layers, seasoning each layer with pepper, salt, nutmeg, chopped mushrooms, shallot, parsley, and hard-boiled eggs; throw in a little more sauce, and fill up with the fish and seasoning. Cover with puff paste. Time, three-quarters of an hour to bake. Pish Pie (another way).— Take flounders, clean and dry them well in a cloth, boil, and separate the fish from the bones. Boil the bones in a saucepan with a pint of the water in which the fish was boiled, a bit of parsley, lemon-peel, pepper, and salt. When reduced to the quantity required for gravy, make a crust and line a pie-dish. Put some bits of .butter in the bottom of the dish, then a layer of fish, strew chopped parsley, and sprinkle with flour, pepper, and salt. Proceed until the dish is full, pour in the gravy, and bake with a top crust. Time, about three-quarters of an hour to bake. Pish, Pink Sauce for.— Soak for forty-eight hours in one quart of the best vinegar and half a pint of port wine, a quarter of an ounce of cochineal, half an ounce of cayenne pepper, and six cloves of garlic ; add and mix one table-spoonful of walnut-ketchup, and a double quantity of anchovy liquor ; strain, and put it into bottles for use. It should be stirred often during the forty-eight hours, and the bottles used should not hold more than half a pint each.