Stargazy pie white fish will work for the filling, with pilchards or herring just added for the presentation. Prior to putting it in the pie the fish should be skinned and boned (except the head and tail) to make it easier to eat. Along with the fish, the other traditional ingredients are thickened milk, eggs and boiled potatoes. There are many recipe variations around the traditional ingredients, some of which include hard-boiled eggs, bacon, onion, mustard or white wine. Other alternatives to the main fish can be crayfish and rabbit or mutton. The stargazy pie is always topped with a pastry lid,
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,