"Resurrection pie sounds like something that crawled straight out of a B-horror flick, with a name that screams ghosts and graveyards rather than dining room table. But this ghoulish-sounding dish was actually far less creepy than its moniker suggests. It was nothing more than a simple meat casserole that just so happened to be President Millard Fillmore's favorite dish, even if it has long since vanished from the annals of American cookery."
"Like the Fillmore family itself, resurrection pie originated in the North of England, where it started as a way to "resurrect" leftover food. Some texts specifically name beef and liver as key ingredients, including a 1936 Scottish recipe that wine merchant and food writer André Simon featured in his 1952 book "A Concise Encyclopedia of Gastronomy." The recipe calls for thinly sliced liver, steak, rabbit, and bacon, arranged in two layers separated by sliced onions and potatoes."
Resurrection pie originated in Northern England as a method to "resurrect" leftover meats. Typical preparations named beef and liver alongside steak, rabbit, and bacon layered with onions and potatoes, then covered with water and baked as a casserole, sometimes with a pastry topper. A 1936 Scottish recipe collected by André Simon exemplifies this technique. The dish became associated with President Millard Fillmore as his favorite. The pie declined in American popularity as liver fell out of fashion around the turn of the 20th century, with consumption patterns shifting through the Great Depression and World War II and decreasing thereafter.
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