Escalloped Fish or Meat

Name: Escalloped Fish or Meat
Ingredients: Equal measures of cooked minced meat; Equal measures of bread crumbs; half as much sauce; one-fourth as much buttered crumbs

From Principles of cookery, 1910

Boiled rice or macaroni may be used instead of crumbs.

Presented as published in 1910. 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 Principles of cookery (1910) by Anna Barrows, page 91. The excerpt below is the record exactly as published.

Escalloped Fish or Meat. Equal measures of cooked minced meat, bread crumbs and white or tomato sauce ; or, for one measure of meat, half as much sauce and one-fourth as much buttered crumbs

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