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 Now usually a double crust pie, commonly of puff pastry, the fish in a white sauce. Most earlier receipts, as the one from Robert May here, used sweeter and more complex flavourings:  Original Receipt in 'The Accomplisht Cook' by Robert May, 1660 (Robert May 1660);To make minced Pies of Salmon. Mince a rand of fresh salmon very small, with a good fresh water eel being flayed and boned; then mince, some violet leaves, sorrel, strawberry-leaves, parsley, sage, savory, marjoram, and time, mingle all together with the meat currans, cinamon, nutmeg, pepper, salt, sugar, caraways; rose-water, white-wine, and some minced orangado, put some butter in the bottom of the pies, fill them, and being baked ice them, and scrape on sugar; Make them according to these forms. Salmon Pie Forms, from Rober May, 1660 For other types of fish pie see: Carp Pie Eel Pie Fish Pie Lyme Bay Fish Pie Salmon Pie Smoked Fish Pie Suffolk Fish Pie For other dishes see: Salmon...  |
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