Cod Pie

Ingredients

• the flesh from the bones of cod
• an equal quantity of milk
• a little flour
• the oysters
• mashed potatoes

Method

1. 1

   Remove bones and skin from cod.

2. 2

   Stew fish skin and bones in water, reduce the liquid, strain, and mix with oyster liquor and milk.

3. 3

   Thicken with flour mixed with water.

4. 4

   Hold oysters in the sauce briefly, then layer cod in a buttered pie-dish, pour sauce over, add oysters, and top with mashed potatoes.

5. 5

   Bake until lightly browned.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 4. The excerpt below is the record exactly as published.

Cod Pie to be made of the remnants of cod, Celery Soup of the stock and celery, and Irish Stew of the best end of the neck of mutton. The scrag end should be boiled separately, and used as hereafter directed. The batter for the pancakes should be made early in the day, because it is so much better for standing a few hours. Broken pieces of bread should be collected every day, for they constitute a fruitful source of waste in many households, although in others they are scarcely to be seen. They may be used to make bread-crumbs for frying fish, and for this purpose they should be put into a cool oven, dried thoroughly, and lightly crisped, then crushed with a rolling-pin and passed through a fine wire-sieve. They should then be put into a perfectly dry bottle, and stored for use. It is often very inconvenient to be obliged to prepare bread¬ crumbs each time they are wanted ; and if the cook will make them beforehand, when she has time, she will find it a great help. Stale bread may be used in many other ways (see Index). Luncheon. — Cod Pie. — Take the flesh from the bones of cod, and be careful that no bones or little bits of skin are left in it. Beard the oysters, and stew the skin and the bones of the fish and the beards in a little water. When the goodness is drawn from them, boil the liquid quickly till it is very much reduced. Strain it, add to it the oyster liquor and an equal quantity of milk, and thicken it by adding to it a little flour mixed with a small quantity of water. Stir into this sauce a few drops of essence of anchovy, put the oysters into a strainer, and hold them in the sauce for three seconds. Butter a pie- dish, lay the pieces of fish in it, pour the sauce over, and add the oysters. Spread over the top a covering of mashed potatoes

Cook this with the app: pantry check, scaling, and the assistant.