COD PIE.
Ingredients.—2 slices of cod; pepper and salt to taste; ½ a teaspoonful of grated nutmeg, 1 large blade of pounded mace, 2 oz. of butter, ½ pint of stock, a paste crust (see [Pastry]). For sauce,—1 tablespoonful of stock, ¼ pint of cream or milk, thickening of flour or butter, lemon-peel chopped very fine to taste, 12 oysters. Mode.—Lay the cod in salt for 4 hours, then wash it and place it in a dish; season, and add the butter and stock; cover with the crust, and bake for 1 hour, or rather more. Now make the sauce, by mixing the ingredients named above; give it one boil, and pour it into the pie by a hole made at the top of the crust, which can easily be covered by a small piece of pastry cut and baked in any fanciful shape,—such as a leaf, or otherwise. Time.—1½ hour. Average cost, with fresh fish, 2s. 6d. Sufficient for 6 persons. Seasonable from November to March.
Note.—The remains of cold fish may be used for this pie.