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The kitchens at Fort York have long been known for developing recipes (or receipts as they used to be known) for foods that might have been served at Fort York during its military heyday. That for Fish Pie originated in A New System of Domestic Cookery by “A Lady ” (London: J. Murray, Fleet Street and J. Harding, St. James’s Street, 1806). In later editions the pseudonym was dropped and credit given deservedly to Mrs. Eliza Maria Rundell (1745 – 1828), who said she wrote the book primarily to help her own daughters. What follows has been adapted by the staff in the Fort York kitchens to modern terms and measures. Use an ungreased 33 cm x 23 cm (13” x 9”) pan. If using leftover cooked fish, bake the pie for only 15 minutes. The number of oysters and amount of parsley in the pie can be reduced to taste.
cod or haddock, raw 6 – 8 fillets of 10 ml (2 tsp.) salt 24 fresh or canned oysters and /or 250 ml (1 cup) fresh parsley, minced 50 ml (1 cup) oyster liquor, broth or water, warmed 25 ml (2 tbsp.) butter 1 sheet puff pastry 5 ml (1 tsp.) pepper 125 ml (1/2c.) or less rich cream Sprinkle: fish with salt; set aside Shuck: fresh oysters (if using), wash well and retain any liquor, set aside, Mince: parsley (if using), set aside Melt: butter in a small pan Blend in: flour and cook for a couple of minutes until the taste of flour is gone Blend in: oyster liquor, broth or water, a little at a time to create a smooth sauce Remove: sauce from heat, allow to cool completely Fill: buttered baking dish with layers of fish, oysters and/or parsley, and pepper Pour: cooled sauce over fish Cover: with puff pastry Cut out: small air hole in centre of pie using a sharp knife Bake: in a moderate oven, (180°C -350°F), for 40-45 minutes, or until pastry is golden Pour: cream into hole, shake pan slightly to distribute evenly. Don’t over shake!
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