Recipe: Fish and Potato Pie

Use any cheap fish which does not cost more than five or six cents a pound, such as cod, haddock, or blue-fish; cut two pounds of fish, (cost twelve cents,) in pieces about an inch thick and two inches long; lay them in a deep dish with a pint of cold gravy of any kind, or cold water, season with a tablespoonful each of chopped parsley and onion, and a teaspoonful of salt, pepper, and thyme, mixed together in equal quantities, and sprinkled among the fish; put it into the oven for fifteen or twenty minutes to partly cook. Put one quart of potatoes, (cost three cents,) into boiling water, and boil until soft enough to mash; mash them, season them with salt and pepper, and put them over the fish, which you must take from the oven, as a crust; return the pie again to the oven to brown the crust, and then serve it with bread and butter. Twenty-five cents will cover the cost of all, and the dinner will be a good one.

Twenty-Five Cent Dinners for Families of Six, by Juliet Corson (Year 1879)