Stargazy pie through the pastry top, appearing to gaze at the stars. The position of the fish allows the oil that is released during cooking to drain into the pie, adding a fuller flavour and ensuring the pie is moist. The celebrity chef Rick Stein suggested also poking the pilchards' tails through the pie crust to give the effect of leaping through water. In spite of the fact that the British Food Trust describes the dish as being fun as well as amusing to children, it has been listed in "Yuck! Disgusting things people eat", a lifestyle feature by the "New York
Battalia pie In her 1727 cookery book "The Compleat Housewife", Eliza Smith describes battalia pie as follows: Smith's recipe was republished in Michael Willis's 1831 "Cookery Made Easy", and in Anne Walbank Buckland's 1893 book, "Our Viands: Whence they Come and How they are Cooked". The politician and author Benjamin Disraeli describes an English dinner of the previous century in his 1837 novel "Venetia", with Battalia pies were recreated at Naworth Castle in 2006 and at Westport House, Ireland in 2015. Battalia pie In English cuisine, battalia pie (obsolete spelling battaglia pye) is a large game pie, or occasionally a fish pie,