Scalloped Cod

Ingredients

• Butter an earthenware pudding dish
• neat flakes of the cold fish
• any of the gelatine which is left
• any of the sauce or melted butter
• Sprinkle with salt
• a very little red pepper
• and a pinch of mace
• Cover the top with fine bread-crumbs
• put bits of butter over it

Method

1. 1

   Place neat flakes of the cold fish with any of the gelatine in the dish, pour over any of the sauce or melted butter, sprinkle with salt, red pepper, and mace; place alternate layers of fish and sauce until the dish is full.

2. 2

   Cover with fine bread-crumbs, put bits of butter over it, and bake twenty minutes.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 74. The excerpt below is the record exactly as published.

SCALLOPED COD. Butter an earthenware pudding dish, and place in it neat flakes of the cold fish with any of the gelatine which is left; line the bottom of the dish, and then pour over it any of the sauce or melted butter that you may have. Sprinkle with salt, a very little red pep- per, and a pinch of mace; place alternate layers of fish and sauce until the dish is full. Cover the top with fine bread-crumbs, put bits of butter over it

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