Cod Pie II
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Archive recipe
A historic Victorian British dish of cod, pepper and salt to taste, a teaspoonful of grated nutmeg, blade of pounded mace and butter. Adapted from Cod Pie II, from The Book of Household Management (1861).
Adapted from Cod Pie II, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/cod-pie-ii.md.
The dish
4 of 12 items checked
www.gutenberg.org
4 of 12 items checked · 5 aisles
Lay the cod in salt for 4 hours, then wash it and place it in a dish; season, and add the butter and stock; cover with the crust, and bake for 1 hour, or rather more
Make the sauce, by mixing the tablespoonful of stock, cream or milk, thickening of flour or butter, lemon-peel, and oysters; give it one boil, and pour it into the pie by a hole made at the top of the crust, which can easily be covered by a small piece of pastry cut and baked in any fanciful shape--such as a leaf, or otherwise
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)