Meat Scallop

Ingredients

• 2 cups cooked minced meat
• 2 cups medium white sauce
• 1 cup breadcrumbs, or mashed potato, or rice
• seasoning
• buttered crumbs

Method

1. 1

   Combine all ingredients in a baking dish, top with buttered crumbs, and bake until heated through.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 84. The excerpt below is the record exactly as published.

Meat Scallop—2 cups cooked minced meat (ham is excellent), 2 cups medium white sauce, 1 cup breadcrumbs, or mashed potato, or rice, season- ing, buttered crumbs. Other Dishes will! be found elsewhere. Consult the section on cheese, eggs, and left-over meats. 137 SAVORY HINTS for HOUSEWIVES For centuries spices have played an important role in the art of good cookery. Today, modern cooks, who wish to make their dishes more attractive and appetizing, will appreciate these interesting suggestions: Is wW mn ae 15. 16. Apple Dumplings—Sprinkle liberally with Blue Ribbon cinnamon, sugar and butter before wrapping in pie crust. . Apple Sauce—Stir in a generous grating of Blue Ribbon nutmeg. . Baked Bananas—Sprinkle liberally with either Blue Ribbon cinna- mon, cloves, or mace, or a combination of all three, before baking. Beef Stew—Takes on a banquet flavor when cooked with a small quantity of Blue Ribbon pickling spice. . Boiled Eggs—Are improved by the addition of Blue Ribbon celery salt and Blue Ribbon paprika. . Bread Dumplings—With just the suggestion of Blue Ribbon nutmeg are delicious with fricassee of veal. Brown Betty—Add 14 teaspoon each of Blue Ribbon nutmeg and. cinnamon to 2 cups of breadcrumbs; then follow your usual recipe. . Canned Corn-—Heats up to a fine tastiness with 14 teaspoon Blue Ribbon chili powder, salt, Blue Ribbon pepper and a lump of butter. . Chocolate Desserts—Such as puddings, cakes and pies are improved by adding a pinch of Blue Ribbon cloves. Cole Slaw—Is delicious made with French dressing and the addition ot Blue Ribbon celery seeds. . Corn-on-the-Cob—And other fresh corn dishes get new flavor hy the used of Blue Ribbon paprika as well as of the use of salt and Blue Ribbon pepper. . Cottage Cheese— Mix 2 tablespoons crushed Blue Ribbon caraway seeds into each cup of cheese. Season plentifully with salt and Blue Ribbon pepper. Eaten with rye bread, this is a very Conti- nental supper. . Fish (broiled or fried or baked)—Garnish generously with Blue Ribbon paprika. . Lamb—Either roast or stewed, is improved by a teaspoon of Blue Ribbon marjoram. Pies—Fruit pies get a lift with spice. For apple pies, use Blue Ribbon cinnamon or Blue Ribbon nutmeg; for cherry use a little Blue Ribbon mace; for rhubarb, use Blue Ribbon nutmeg. Pound Cake—Is more fragrant and more delicious when 14 teaspoon of Blue Ribbon mace is added to flavor the dough. 138 Blue Ribbon Cook Book . Salads—Garnish liberally with Blue Ribbon paprika for eye and taste appeal. . Soups—Require rich seasoning

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