Scalloped Fish No. 1
From The art of cookery, 1899
Serves 1
Fish and potatoes can be scalloped together.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 131. The excerpt below is the record exactly as published.
season with salt, pepper, and parsley, if liked. Fill a buttered baking dish three fourths full with the prepared fish, cover with sweet milk, sprinkle Bread Crumbs No. 3 over the top, and bake in a moderate oven for half an hour, or until the fish is thoroughly cooked and the crumbs are brown. Fish and potatoes may be scalloped together in this manner by putting in the baking dish alternate layers of uncooked fish and potatoes. Scalloped Fish No. 2. — Free from skin and bones and cut in small pieces cold cooked fish. Slice or hash cold boiled or baked potatoes and cold boiled eggs. Fill a buttered baking dish three fourths full of the prepared material — ^placing the fish, potato, and eggs in alternate layers — ^and scattering, if liked, minced parsley over the layers of fish. Cover with White Sauce No. 4, sprinkle the top with Bread Crumbs No. 3
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