Escalloped Halibut or Salmon

Ingredients

• 1 tablespoon of butter
• % cup flour
• l4 pt. scalded milk
• 1 dessertspoon Worcestershire sauce
• 1 can of salmon

Method

1. 1

   Mix butter and flour until smooth, stir in scalded milk, add salt, pepper, and Worcestershire sauce, and pour over salmon broken into small pieces.

2. 2

   Sprinkle bread crumbs over the top, and bake in individual dishes.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 159. The excerpt below is the record exactly as published.

1 tablespoon of butter, cooked smooth, with 1 of flour. Season it with salt and( pepper, and pour it over the fish. Cover the surface with fine bread crumbs, moistened in melted butter, and bake until the fish is done, about 12 minutes to the lb. — Mrs. Clara Browder, 3849 S. State St., Chicago, 111. DEVILED HALIBUT OR COD.— Pick cold, cooked fish into bits with a silver fork. Make a forcemeat of bread crumbs, the yolks of 2 eggs, run through a colander or vegetable press, a tablespoon of melted butter, 1 of minced parsley, a teaspoon of onion juice, paprika, and salt. Mix with the fish, wet up with oyster liquor, and fill scallop shells with the mixture. Cover with fine bread crumbs, pepper and salt them, put a dot of butter on each scallop, and bake quickly to a light brown. — Mrs. Arthur F. Brown, 2824 Vernon Ave., Chicago, 111. FRIED HALIBUT STEAKS.— Marinade for an hr.: drain, roll in slated flour, then in beaten egg. lastly, in salted and pep- pered bread crumbs. Leave on ice for an hr., and fry in clarified dripping, or on cottolene or fat.— Mrs. K. Whitley, 3623 Forest Ave., Chicago, 111. 236 FISH ESCALLOPED HALIBUT OR SALMON.— Mix 1 table- spoon of butter and % cup flour until smooth, stir in l4 pt. scalded milk, add salt, pepper and 1 dessertspoon Worcestershire sauce, and pour this over the contents of 1 can of salmon

Cook this with the app: pantry check, scaling, and the assistant.