Scalloped Fish
From The complete Indian housekeeper & cook, 1898
Oysters, lobsters, and any kind of fish can be scalloped in this way.
Presented as published in 1898. 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 The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 174. The excerpt below is the record exactly as published.
Scalloped Fish. — Flake some cold fish. Make a good white sauce in the usual proportions. Add a little anchovy sauce, chopped parsley, lemon juice, and yolk of egg. Stir in the flaked fish gently. Fill the scallop shells, cover with fried bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.