Scalloped Cod

Ingredients

• 1 lb. cold Cod
• L oz. Margarine
• 4 ozs. Bread-crumbs
• 1 teaspuonful Anchory Sauce
• 1 tablespoonful chopped Parsley
• 1 tablespoonful Bisto
• 1 gill tepid Water

Method

1. 1

   Grease a pie-dish, put into it alternate layers of cod—from which the bone and skin have been removed—and bread-crumbs.

2. 2

   Leave a layer of bread-crumbs for the top.

3. 3

   Sprinkle over the parsley.

4. 4

   Moisten the Bisto with the water and pour it over.

5. 5

   Melt the margarine, mix with it the anchovy sauce, and pour the mixture over.

6. 6

   Bake in a slow oven for half-an-hour.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 8. The excerpt below is the record exactly as published.

SCALLOPED COD INGREDIENTS 1 lb. cold Cod L oz. Margarine 4 ozs. Bread-crumbs 1 teaspuonful Anchory Sauce 1 tablespoonful chopped Parsley 1 tablespounful Bisto 1 gill tepid Water METHOD—Grease a pie-dish, put into it alternate layers of cod—from which the bone and skin have been removed—and bread-crumbs. Leave a layer of bread-crumbs for the top. Sprinkle over the parsley. Moisten the Bisto with the water and pour it over. Melt the margarine, mix with it the anchovy sauce, and pour the mixture over. Bake in a slow oven for half-an-hour. 8 & 8 @ BAKED HADDOCK INGREDIENTS 1 1b. fresh Haddock 2 slices Bread 2 tablespoonfuls Milk 1 tablespoonful chopped Suet 1 teaspoonful Parsley 4 teuspoonful Herbs 2 ozs. Dripping 1 tablespoonful Bisto

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