Scalloped Meat

Ingredients

• Cook six eggs
• two cups milk
• two tablespoons butter
• two tablespoons flour
• one cup cracker crumbs
• one cup cold chopped ham, tongue, poultry or fish

Method

1. 1

   Cook six eggs twenty minutes in water at boiling heat, but do not boil.

2. 2

   Then separate yolks and whites, chopping latter.

3. 3

   Make a white sauce, using two cups milk, two tablespoons butter, two tablespoons flour.

4. 4

   When cooled add chopped whites.

5. 5

   Moisten one cup cracker crumbs with one-third cup melted butter and add one cup cold chopped ham, tongue, poultry or fish.

6. 6

   In a dish put one layer crumbs, then layer white sauce, then minced meat, then yolks rubbed through a sieve, then crumbs again and so on until all is used.

7. 7

   Season with salt and pepper.

8. 8

   Have layer of crumbs on top and brown in oven.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 40. The excerpt below is the record exactly as published.

Scalloped Meat Cook six eggs twenty minutes in water at boiling heat, but do not boil. Then separate yolks and whites, chopping latter. Make a white sauce, using two cups milk, two tablespoons butter, two tablespoons flour. When cooled add chopped whites. Moisten one cup cracker crumbs with one-third cup melted butter and add one cup cold chopped ham, tongue, poultry or fish

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