Scalloped Fish

Ingredients

• Boil a cup oyster liauor, or milk
• thicken with a little flour or corn-starch
• add two tablespoons butter
• a little chopped parsley
• pepper and salt to taste
• pepper and salt to taste
• have three hard-boiled eggs chopped fine
• a bandral fine bread-crumbs
• place bits of butter on top

Method

1. 1

   Boil oyster liquor or milk, thicken with flour or corn-starch, add butter, parsley, pepper, and salt.

2. 2

   Let cool.

3. 3

   Put bread-crumbs in a buttered baking dish, cover with sauce, add a layer of minced fish, then chopped eggs, more sauce, and finish with bread-crumbs.

4. 4

   Bake until hot, then brown.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 194. The excerpt below is the record exactly as published.

Scalloped Fish, — Boil a cup oyster liauor, or milk, thicken with a little flour or corn-starch, add two tablespoons butter, a little chopped parsley and pepper and salt to taste and let cool ; put a bandral fine bread-crumbs on bottom of buttered baking dish and cover with above sauce ; then put in a layer of cold boiled cod or other fish minced fine ; have three hard-boiled eggs chopped fine, FISH. 283 and put a layer of the egg next, then more sauce, and so on, leav- ing out bread-crumbs until dish is full, when put a thick layer of crumbs over the top. plentifully strewn with cutter. Cover and bake until hot througn, then remove cover and brown. Or put the remains of any cold fish, carefully picked from the bones, into a stewpah with a half pint cream, half tablespoon anchovy sauce, half teaspoon each made mustard and walnut catsup, and pepper and salt to taste. Set over fire to hteat hot, stirring occasionally, but do not let boil ; put into a deep dish or scallop shells with plenty of bread-crumbs, place bits of butter on top

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