Scalloped Meat or Fish

Name: Scalloped Meat or Fish
Ingredients: One measure of meat, poultry, or fish; one of sauce or gravy; one of stale bread or coarse cracker crumbs; one ounce of butter

From The home science cook book, 1902

For baked fish, remove skin and bones, mix with stuffing and sauce, moisten with milk, and bake.

Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 36. The excerpt below is the record exactly as published.

Scalloped Meat or Fish. One measure of meat, poultry, or fish chopped or cut fine, one of sauce or gravy, one of stale bread or coarse cracker crumbs, or boiled rice, or macaroni. Season either meat or sauce highly with salt, pepper, onion juice, celery salt, or whatever is liked and is convenient at the time. Unless the meat is qiiite fat, melt one ounce of butter

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