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Mackarel Pie

(Fish.) - (The Lady's Own Cookery Book)







Cut the fish into four pieces; season them to your taste with pepper,

salt, and a little mace, mixed with a quarter of a pound of beef suet,

chopped fine. Put at the bottom and top, and between the layers of fish,

a good deal of young parsley, and instead of water a little new milk in

the dish for gravy. If you like it rich, warm about a quarter of a pint

of cream, which pour in the pie when baked; if not, have boiled a little

gravy with the heads. It will take the same time to bake as a veal pie.











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