Home › The Principles of Cookery › Shrimp Pie

Shrimp Pie

Take as many shrimps as will almost fill the dish, pick them, and season with cayenne, pounded mace, a little salt, and vinegar or lemon pickle. A small proportion of essence of anchovies may be added, if liked. Butter a pie-dish rather thickly, and line the edges with puff-paste. Put in the shrimps, pour over them a glassful of light wine and a small cupful of rich gravy, cover the dish with puff-paste, and bake in a well-heated oven. For a maigre dish the gravy must be omitted. Time to bake a moderate-sized pie, three-quarters of an hour. Probable cost of shrimps, 2d. to 4d. per pint.