Potato and Fish Bake

Ingredients

• dozen of good-sized cold potatoes
• bit of butter
• good sprinkling of pepper
• three cupfuls of milk
• three beaten eggs
• one-half of a cupful of fine breadcrumbs
• one teaspoonful of drawn butter

Method

1. 1

   Alternate layers of sliced potatoes and fish in a baking dish, adding butter and pepper to each layer.

2. 2

   Cover with a sauce made of milk and beaten eggs.

3. 3

   Lastly, add breadcrumbs mixed with drawn butter.

4. 4

   Bake for about forty minutes and serve hot.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 65. The excerpt below is the record exactly as published.

ozen of good-sized cold potatoes, alternate layers of sliced potatoes and fish, adding bit of butter and good sprinkling of pepper to each layer of fish, beginning and ending with potatoes. Cover with a sauce made of three cupfuls of milk and three beaten eggs. Lastly adding one-half of a cupful of fine bread- crumbs mixed with one teaspoonful of drawn butter

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