Escalloped Fish
From The household cook book, 1902
Serves 4
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 42. The excerpt below is the record exactly as published.
ESCALLOPED FISH — Use remnants of any broiled, fried or baked fish left from dinner, picking the fish to pieces and removing all bones. Into a baking dish put alternate layers of the fish, and either mashed potatoes or cold boiled potatoes cut into small piec- es. Pour over a cream sauce made as directed for " Creamed Fish
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