Scalloped Fresh Codfish and Oysters
From The art of cookery, 1899
Serves 3
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.
Scalloped Fresh Codfish and Oysters. — Free cold boiled codfish of skin and bones, cut it in pieces suitable for serving, and with each pint of prepared fish use a pint of oysters, rinsed in cold water and drained. Put the fish and oysters in a shallow, buttered baking dish in alternate layers, add half a cup of drawn butter, left over with the fish, or made with water, sprinkle Bread Crumbs No. 3
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