Scalloped Fish
From Public school household science, 1905
Presented as published in 1905. 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 Public school household science (1905) by Adelaide Hoodless, page 25. The excerpt below is the record exactly as published.
SCALLOPED FISH. Pick over carefully any remnants of cold, boiled or baked fish, put it into a sliallow dish in alternate layers with bread crumbs and cream sauce. Cover with crumbs and bake till brown. I 54.— BOILED FISH. Salmon, halibut, cod or haddock are suitable for boil- ing. Place the fish, after cleaning and scraping, on a fish rack, coil in a frying basket, or on a plate tied up in cheese-cloth, and cover with boiling water, to which has been added salt and lemon juice or vinegar. The acid keeps the flesh white, and the salt improves the flavor. Boil from twenty to forty minutes (the coarser-grained fish require more time than the finer-grained). Serve with parsley or egg sauce. 55.— PARSLEY SAUCE. 1 cup water. 1 tbsp. flour. 1 tbsp. butter. 1 tbsp. parsley. I tsp. salt. 1 cup water. 1 tbsp. flour. 1 tbsp. butter. 56.— EGG SAUCE. I tsp. salt. Spk. pepper. 1 hard-cooked egg, chopped fine. 58 DOMESTIC SCIENCE. 57.— SCALLOPED SALMON. 1 can salmon. 1 cup. fine bread crumbs
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