STARGAZY PIE

by Edith Martin, 1929

STARGAZY PIE

Ingredients:

Dependant on size of pie-dish)
As many fresh Herrings, Pilchards or Mackerel to fill your 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 Tbs. Tarragon vinegar, Butter

Method:

 Scale, clean & bone the fish, retaining heads. Season inside each with salt, pepper & parsley, roll neatly. Butter dish, & sprinkle a thick layer of breadcrumbs on.
Lay in some of the fish, then alternate breadcrumbs & fish until dish is full. Cover with rashers. Beat eggs with vinegar, pour into pie, or use cream. Cover with pastry. Arrange 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