Scalloped Meat, Fish, and Oysters
From The school kitchen textbook, 1915
Discard anything inedible, and cut meat into half-inch bits; if very tough, stew it first.
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 110. The excerpt below is the record exactly as published.
Scalloped Meat, Fish, and Oysters 1 c. sauce; 1 c. cracker crumbs moistened in | c. melted butter; 2 c. meat or fish mixture
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