Name: A Fish Pie
Ingredients: three ounces of flour; a pint of water

A Fish Pie

A fish pie made with fish, parsley, thyme, onion, pepper, salt, water, flour, mushroom ketchup, and a crust of flour or mashed potatoes, baked.

From an old cookbook · modernised transcription

A Fish Pie

Ingredients

three ounces of flour
a pint of water

Directions

Prepare

Cut up any kind of fish into pieces the size of an egg.
Season the fish with chopped parsley, thyme, a little onion, pepper, and salt.
Put the seasoned fish into a pie dish.

Make the sauce and assemble

Add a pint of water, well mixed with three ounces of flour and a little mushroom ketchup, to the pie dish.
Cover the pie with a flour crust, or else with stiff mashed potatoes.

Bake

Bake the pie for an hour and a quarter.

By Charles Elme Francatelli. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Flour: Thickens the water into a sauce that binds the fish together.
Fish (in the method): Forms the main filling, cooking through in the baked pie.
Water: Carries the flour into a liquid that becomes the pie's moist sauce.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.