Sole or Cod Pie is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a pie made with the remains of boiled sole and/or cod with oysters, white stock and cream. The full recipe is presented here and I hope you enjoy this classic British version of: Sole or Cod Pie.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
322. INGREDIENTS.—The remains of cold boiled sole or cod, seasoning to taste of pepper, salt, and pounded mace, 1 dozen oysters to each lb. of fish, 3 tablespoonfuls of white stock, 1 teacupful of cream thickened with flour, puff paste.
Mode.—Clear the fish from the bones, lay it in a pie-dish, and between each layer put a few oysters and a little seasoning; add the stock, and, when liked, a small quantity of butter; cover with puff paste, and bake for 1/2 hour. Boil the cream with sufficient flour to thicken it; pour in the pie, and serve.
Time.—1/2 hour. Average cost for this quantity, 10d.
Seasonable at any time.
Sufficient for 4 persons.
Modern Redaction
Ingredients:
remains of boiled sole and/or cod
ground mace, salt and freshly-ground black pepper to taste
12 oysters to each 450g of fish
3 tbsp white stock
2 tbsp butter, chopped
250ml cream
2 tbsp plain flour
250g (about) puff pastry
Method:
Strip the fish meat from the bones then arrange in layers in a pie dish and between each layer place a few oysters and a little seasoning. Pour over the stock and dot with the butter. Cover with the puff pastry and prick over to make steam holes. Transfer to an oven pre-heated to 180°C and bake for 30 minutes, or until heated through and golden.
Whisk a little of the cream into the flour then whisk into the remaining cream then pour into a small pan and bring to a boil. Take off the heat then make a hole in the top of the pie and pour in the thickened milk. Serve immediately.
