Fish Scallop

Ingredients

• half a pound of any cold fish
• half a tea-spoonful of walnut ketchup
• half a tea-spoonful of made mustard
• half a table-spoonful of anchovy sauce
• half a pint of cream
• cover with breadcrumbs
• butter in small lumps

Method

1. 1

   Put the fish into a stewpan with walnut ketchup and made mustard, and half a tablespoon of anchovy sauce mixed with half a pint of cream.

2. 2

   Heat all together, but do not boil.

3. 3

   Fill a dish or put into scallop shells; cover with breadcrumbs, and place butter in small lumps over the top.

4. 4

   Brown in the oven, or use a salamander.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 520. The excerpt below is the record exactly as published.

d a table-spoonful of walnut ketchup ; add a pint of good veal gravy, strain, and thicken with butter and fioui\ Two table-spoonfuls of the hsh broth will be enough for this quantity. Probable cost, 4d. Fish Sauce, without Butter.— Boil down a table-spoonful of horse-radish, an onion, four cloves, and two blades of mace pounded, in half a pint of water and a quarter of a pint of good vinegar. When the onion is soft, mince it with a couple of anchovies, and stir it into the sauce, adding a tea-spoonful of salt, and half the quantity of black pepper. Mix the beaten yolks of thi-ee eggs (which should be first strained) into the sauce. Do this gra- dually, and throw the sauce from the pan to a basin, and then toss it over the fire till it is thick enough to serve. Time to boil the sauce, half an hour ; to thicken with eggs, five minutes. Fish Scallop.— Take half a pound of any cold fish ; weigh it when the bones and skia have been removed. Put it into a stewpan, with walnut ketchup and made mustard, half a tea-spoonful of each, and half a table -spoonful of anchovy sauce, mixed first with half a pint of cream and then with the fish. Heat aU together, but it should not boil. Fill a dish or put into scallop shells ; cover ^vith bread- crumbs, and place butter in small lumps

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