[1] John Murrell's [la] 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps.

[1] Jessup Whitehead's [d] 1889 The Steward’s Handbook and Guide to Party Catering instructs the cook to poach the fish, then drain it and cover it in cream before baking.

[1] In place of a pastry casing enclosing the pie, a topping of mashed potatoes[1] (sometimes with cheese or vegetables such as onions and leeks added)[2] is used to cover the fish during baking.

In a Lenten tradition, the town of Yarmouth was required to bake 100 herrings into two dozen pies and send them to the king.

[3][4] The prior of Llanthony, Gloucester, baked eels and carp into a pie as a gift to Henry VIII in 1530.