Scalloped Meat, Fowl or Fish

Ingredients

• cold fish, canned salmon, or cold lamb, veal or mutton
• 3 cups bread crumbs
• dash of salt
• a little butter
• hot water with butter melted in it, or part milk or gravy

Method

1. 1

   Cut meat into small pieces, layer with breadcrumbs in a baking dish, moisten with hot water or gravy, and bake until browned on top.

Nutrition per serving

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 66. The excerpt below is the record exactly as published.

SCALLOPED MEAT, FOWL OR FISH. Take cold fish, canned salmon, or cold lamb, veal or mutton ; cut in small pieces, removing bone, fat and gristle. Put thin layer of bread crumbs in bottom of baking dish, then layer of the cut meat, dash of salt ; then layer of breadcrumbs, alternately, until dish is full ; have crumbs on top ; moisten well with hot water with butter melted in it, or part milk or gravy ; bake in moderate oven until well cooked and browned on top. Or hard-boiled eggs cut up may be sprinkled through it ; this improves it. For a change, make a white sauce (find on page 131), and mix the meat or fish with this first. Or the meat may be put in baking dish, and potato as prepared for potato puff be put in thick layer on top. SCALLOPED OYSTERS. 1 quart oysters. 3 cups bread crumbs. Milk to moisten. Salt. y2 cup melted butter. Pepper. Drain the liquor from the oysters ; put in dish of cold water and rinse ; remove the oysters, watching for bits of shell. Put thin layer of bread crumbs in bottom of shal- low baking dish, then layer of the oysters ; sprinkle salt and pepper; add a little butter

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