Scallopped Meat
From The "Queen" cookery books: Entrees, 1901
Can be made in paper cases if shells are not available.
Presented as published in 1901. 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 "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 64. The excerpt below is the record exactly as published.
Scallopped Meat, again, makes a pretty and in- expensive entree. For this you require some shells, either plate or china, though at a pinch paper cases oiled and dried will serve. Butter the shells generously, then lay in whatever meat you wish to U3e, minced fairly fine, and moistened with good sauce of any kind to taste to ensure its being nice and moist. Then sprinkle the surface with savoury breadcrumbs (i. e., crumbs mixed with salt, pepper, minced parsley, minced chives, minced mushrooms, or grated cheese to ta
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.