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Stargazy Pie
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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of the UK
schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4517116
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- As many fresh Herrings, Pilchards or Mackerel to fill your pie dish
- Sufficient pastry to cover your dish
- Fresh chopped parsley
- Salt
- Pepper
- Up to 6 eggs or ½ pint (300 ml) of cream or top-of-the-milk
- Fine breadcrumbs
- Fat bacon rashers (green or smoked to your preference)
- 2 tbsp tarragon vinegar
- Butter
Directions
- Scale, clean, and bone the fish, separating and retaining their heads.
- Season inside each with salt, pepper, and parsley. Roll neatly.
- Butter pie dish, and sprinkle a thick layer of breadcrumbs on.
- Lay in some of the fish, then alternate breadcrumbs and fish until dish is full. Cover with bacon rashers.
- Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry.
- Arrange fish heads on pastry, so as they are looking up (to the stars).
- Bake in a hot oven.
- Serve with a sprig of parsley in mouth of each fish.
Notes
From St. Agnes W.I. in Cornish Recipes, Ancient & Modern, 22nd Edition, The Cornwall Federation of Women's Institutes 1965. First collected & published by Edith Martin, Tregavethan, Truro, 1929, for The Cornwall F.of W. I.