Scalloped Dish
From Food and health, 1916
Can be made without tomato, using water or gravy instead.
Presented as published in 1916. 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 Food and health (1916) by Helen Kinne, page 27. The excerpt below is the record exactly as published.
scalloped dish ? This is not the kind of dish where exact measures are needed. You need enough material to fill a baking dish large enough for your family. Use what you have on hand. Sup- pose you find in the pantry some pieces of cold meat, — per- haps of more than one kind, stale bread, stewed tomato, canned or fresh. Make as follows : a. Grease a baking dish. h. Cut the meat in small pieces or chop or grind it. c. Crumb the bread. d. Put a layer of crumbs in the bottom of the dish, then a layer of meat, and a layer of tomato. Sprinkle on a little salt. Put in another layer of bread and so on until the dish is full, having the crumbs on top. Moisten the top layer of crumbs with tomato juice or water, and put on it a few bits of butter, or a little suet, or beef fat tried out
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