Escalloped Fish

Ingredients

• 2 cups left over fish, picked over and freed of bones
• 1 cup thin white sauce
• dried bread crumbs
• buttered

Method

1. 1

   Butter a baking dish and line with crumbs.

2. 2

   Add a layer of fish, using half, and cover with half the sauce.

3. 3

   Cover with a layer of crumbs.

4. 4

   Add another layer of fish, sauce, and crumbs, making this last layer of crumbs quite thick.

5. 5

   Place in a hot oven and leave until crumbs are brown and fish is heated through.

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 118. The excerpt below is the record exactly as published.

Eacalloped fish. 2 cups left over fish, picked over and freed of bones. 1 cup thin white sauce, dried bread crumbs buttered

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