Recipe: Fish and Oyster Pie

Any remains of cold FISH, such as COD or haddock, 2 dozen Oysters, pepper and salt to taste, bread crumbs, sufficient for the quantity of FISH; ½ teaspoonful of grated nutmeg, 1 teaspoonful of finely chopped parsley.

Clear the FISH from the bones, and put a layer of it in a pie-dish, which sprinkle with pepper and salt; then a layer of bread crumbs, Oysters, nutmeg and chopped parsley. Repeat this till the dish is quite full. You may form a covering either of bread crumbs, which should be browned, or puff-paste, which should be cut off into long strips, and laid in cross-bars over the FISH, with a line of the paste first laid round the edge. Before putting on the top, pour in some made melted butter, or a little thin white Sauce, and the Oyster-liquor, and bake.

Time.—If of cooked FISH, ¼ hour; if made of fresh FISH and puff-paste, ¾ hour.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)