Scallop-shells of Cooked Fish
From The "A1" cookery book, 1901
Serves 1
Parmesan cheese can be used instead of breadcrumbs.
Presented as published in 1901. 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 The "A1" cookery book (1901) by H. N. L., page 21. The excerpt below is the record exactly as published.
Scallop-shells of Cooked Fish. — Remains of cold fish. For every half-pound allow 3 oz. of grated bread-crumbs seasoned with salt, cayenne and pepper, and grated nutmeg. Break the fish into small pieces with two forks, season it, and mix with it either some cold white sauce or one ounce of clarified butter
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