Scalloped Fish

Ingredients

• a pound of codfish
• half pint of milk
• lump of butter the size of an egg
• tablespoonful of flour
• tablespoonful of Worcestershire sauce
• a little cayenne pepper
• a slice of hard bread

Method

1. 1

   Soak codfish in boiling water, then pick to pieces.

2. 2

   Make a sauce with milk, butter, flour, Worcestershire sauce, and cayenne.

3. 3

   Layer fish and sauce in a deep dish, topping with grated hard bread and more sauce.

4. 4

   Bake until browned.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 404. The excerpt below is the record exactly as published.

ablespoon- fuls of flour ; as soon as it is brown pour in boiling water. Season the gravy with salt, black and red pepper and a piece of garlic. Have a good-sized fish cut in half, put it in the stewpan, having enough gravy to cover it. Let it cook slowly, merely simmering, and keep well cov- ered. When the fish is most done add a tumblerful of claret wine and a wineglassful of Madeira. Do not stir it — just shake until it mixes ; let simmer a few minutes and it is ready to serve. Take the fish up as whole as possible and put on dish. Pour gravy over it and garnish with thin slices of lemon and sprigs of parsley and celery. FISH PIE. Take a few pieces of bacon and place at the bottom of a pie dish. Cut up fresh cod or fresh haddock and place over it in layers, finishing with a couple of slices of bacon. Sprinkle in between a small finely chopped onion and parsley. Flavor with pepper and salt. Make a brown gravy by heating a piece of butter, stirring in a little flour, when brown adding some warm water and flavoring with a spoonful of sauce or brown catsup. Pour over fish. Now make crust, as for pot-pie, and < 111 Q. FRUITS. 481 place over. Bake gently and quickly, so as not to dry out the goodness of the fish. Prepare potatoes plain, steamed, or with parsley sauce. SCALLOPED FISH. Take a pound of codfish, pour boiling water over and soak until fresh ; pick to pieces and put into a sauce pan with boiling water, let boil for ten minutes, then strain the water off, let cool and pick to pieces. Make a sauce of half pint of milk, lump of butter the size of an egg, table- spoonful each of flour and Worcestershire sauce and a little cayenne pepper ; let boil, then spread a layer of fish in a deep dish, cover with sauce, next a layer of fish, then sauce, and so on until the dish is full, then grate a slice of hard bread

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