pescatariannut-freesoy-free
Scalloped Fish
From The home cook book, 1905
Serves 4
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 The home cook book (1905) by Christine Frederick, page 35. The excerpt below is the record exactly as published.
SCALLOPED FISH Pick in small pieces two pounds of cold boiled fish. Make a cream by heating a pint of milk and mixing in quarter of a cup of flour and a scant teacup of butter. When the milk thickens season with salt, pepper, thyme, and chopped parsley, and if your taste directs also with a minced onion. Take at once from the fire, and as the ;cream cools stir in the beaten yolks of four eggs. Have a buttered baking dish, and put in a layer of the cream, then a layer of the fish, then of cream, and then of fish, so alternating till the top layer of cream is reached. On the top layer put grated cheese and breadcrumbs
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