Home › The Principles of Cookery › Turbot Pie

Turbot Pie

Take the remains of cold turbot, free the white flesh from skin and bone, tear it into flakes, and season with pepper, salt, and a small portion of powdered mace. Spread it at the bottom of a thickly-buttered baking-dish, and pour over it any sauce that was left with it, either melted butter, white sauce, oyster sauce, or any other kind. If there is no cold sauce, put two or three ounces of clarified butter over the fish. Mash some potatoes with hot milk and a little butter, and spread a layer of these (fully an inch and a half deep) over the fish. Rough the top with a fork, and heat the pie in a brisk oven. If it is not nicely browned on the top, put it in front of a clear fire for a few minutes before sending it to table, or hold a salamander or a red-hot fire-shovel over it. Serve very hot. Time to bake the pie, about half an hour.