How a Depression Era Scottish Sea Pie shaped Québécois culinary traditions
In short: Explore the lineage of Sea Pie, a versatile meat and vegetable stew. This video demonstrates a 1930s recipe, tracing the dish's origins back to the 18th century and its influence on North American cuisine.
The video features Glen and his friends recreating a Depression Era Scottish Sea Pie using a vintage 1930s cookbook. The process involves layering seasoned, floured meat and vegetables in a stew-pan, simmering them in water, and topping the mixture with a suet crust that is baked for two hours.
Beyond the cooking technique, the video highlights the dish's historical significance. Sea Pie may date back to the 1747 edition of Hannah Glasse's 'The Art of Cookery, Made Plain and Easy.' It is also identified as a likely ancestor to several Québécois recipes, including cipaille, cipâtes, and six-pâtes.
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Sources
- Summary by Intellect · source: 1938 Scottish Sea Pie Recipe Re-Edit - Old Cookbook Show - Glen & Friends Cooking
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