Scalloped Fish

Ingredients

• Pick any cold fresh fish or salt codfish
• Take a pint of milk
• a few slices of onion
• a sprig of parsley
• a piece of butter as large as an egg
• a pinch of salt
• a sprinkle of white pepper
• two tablespoonfuls of corn starch or flour
• butter the sides and bottom

Method

1. 1

   Pick fish into fine bits, removing bones.

2. 2

   Heat milk in a dish in boiling water, add onion, parsley, butter, salt, and pepper.

3. 3

   Stir in corn starch or flour.

4. 4

   Layer fish and cream in a buttered dish, topping with crumbs.

As published

This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 22. The excerpt below is the record exactly as published.

SCALLOPED FISH. Pick any cold fresh fish or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. Take a pint of milk in a suitable dish and place it in a saucepan of boiling water; put into it a few slices of onion, cut very fine, a sprig of parsley minced fine; add a piece of butter as large as an egg, a pinch of salt, a sprinkle of white pepper; then stir in two tablespoonfuls of corn starch or flour rubbed in a little cold milk; let all boil up and remove from the fire. Take a dish you wish to serve it in, butter the sides and bottom

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