Minced Game in Scallops
From Cookery for every household, 1914
Serves 4
This dish may be varied by using curry sauce or tomato pulp for moistening the fish instead of the white sauce; or the toast may be spread with anchovy or shrimp paste before putting on the fish mixture.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 619. The excerpt below is the record exactly as published.
1 dessert-sp. sherry or Marsala. Seasoning. Bread-crumbs. A little butter. 1675. Minced Game in Scallops 3 or 4 oz. cooked game. 1 gill stock. 1 tea-sp. flour. 1 tea-sp. red currant jelly. Take the remains of any cooked game, remove all skin and bone, and chop them finely, or put them through the mincing machine. Mix the flour smoothly with the stock (game stock is best), turn both into a saucepan and stir over the fire until boiling. Then add the game, red-currant jelly, wine and seasoning to taste, and simmer all together for a few minutes. Grease about \ dozen scallop shells and line them with a coating of bread-crumbs. Fill them with the mince and put another coating of bread-crumbs on the top. Lay on two or three small pieces of butter, and brown quickly in the oven, or under the grill of the gas stove. Serve very hot, with a small sprig of parsley on each. 1676. Baked Haddock or Whiting 2 whiting or small had- docks. 3 tab.-sps. bread-crumbs A little butter.
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