Scalloped Cod
From A year's cookery, 1880
Serves 6
Garnish with parsley.
Presented as published in 1880. 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 A year's cookery (1880) by Phillis Browne, page 41. The excerpt below is the record exactly as published.
Scalloped Cod. Pig’s Cheek. Toasted Teacakes. Brown and White Bread and Butter. Dry Toast. Bread and Milk. Savoury Meat Cake. Eggs stewed with Cheese. Potato Puree. Boiled Leg of Mutton. Caper Sauce and Mashed Turnips, Carrots, and Potatoes. Roly-poly Pudding. Cheese. Marketing. For the Day.— A well hung Leg of Mutton, weighing about seven pounds ; Suet or Dripping for pudding (June 25th); Turnips, Carrots, Potatoes. For A YEAR'S COOKERY. 47 Mutton, see January 8th. The best suet for pudding is the kidney fat of beef. For To-morrow.— Dried Haddock for breakfast. Breakfast. — Scalloped Cod. — Take any remains there may be of the baked cod served on Sunday and of the stewed eels of Saturday. Break the flesh into little pieces, entirely free from skin and bone. Season with pepper and salt, and mix lightly in a spoonful of chopped parsley and a few drops of essence of anchovy ; moisten with a little melted butter or strong stock made of the bones of the cod. Butter half a dozen scallop shells or deep oyster shells ( see Marketing, January 2nd), and cover them with finely grated bread-crumbs. Divide the prepared fish into equal portions, one for each shell. Lay the fish upon the bread-crumbs, cover it again with bread-crumbs, and put little bits of butter here and there over the whole
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Cook this with the app: pantry check, scaling, and the assistant.