Baked Fish with Cream

Ingredients

• half a cupful of milk
• one pint of cream
• four table-spoonfuls of flour
• one cupful of bread crumbs
• between four and five pounds of any kind of white fish
• two table-spoonfuls of salt

Method

1. 1

   Boil the fish for twenty minutes in water to cover.

2. 2

   Mix flour with half a cupful of cold milk and stir into boiling cream and milk.

3. 3

   Cook eight minutes and season with salt and pepper.

4. 4

   Remove skin and bones from fish, break into flakes, and layer with sauce in a deep dish.

5. 5

   Cover with bread crumbs and bake for half an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 46. The excerpt below is the record exactly as published.

half a cupful of milk to mix with the flour. When it boils, stir in the flour, which has been mixed smooth- ly with the cold milk. Cook eight minutes. Season highly with salt and pepper, add the butter, strain on the fish, and proceed as directed. Bscaloped Fish. One pint of milk, one pint of cream, four table-spoonfuls of flour, one cupful of bread crumbs and between four and five pounds of any kind of white fish — cusk, cod, haddock, etc., boiled twenty minutes in water to cover and two table-spoon- fuls of salt

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