Scalloped Fish
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 37. The excerpt below is the record exactly as published.
Scalloped Fish.. — Take cold cod, hake, or turbot, flake it and season with salt and pepper, moisten with a little milk, and stir in a good-sized piece of butter
Cook this with the app: pantry check, scaling, and the assistant.