Scalloped Fish

Ingredients

• Any cold fresh fish, or cold boiled salt codfish
• equal quantity of bread or cracker crumbs
• salt
• pepper
• celery-salt
• a little nutmeg
• a very little juice squeezed from a cut onion
• a very little red pepper
• moisten the mixture well with a gravy made of melted butter, flour, and hot water

Method

1. 1

   Pull fish into flakes, mix with crumbs and seasonings, moisten with gravy, put in a baking dish, cover with crumbs and butter, and bake until brown.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 10. The excerpt below is the record exactly as published.

Scalloped Fish. Any cold fresh fish, or cold boiled salt codfish, must be pulled into fine flakes, carefully taking out skin and bones and dark ‘parts; mix in a bowl with equal quantity of bread or cracker crumbs ; season with salt, pepper, celery-salt, a little nutmeg, a very little juice squeezed from a cut onion, and a very little red pepper if preferred ; moisten the mixture well with a gravy made of melted butter, flour, and hot water

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