Scallops of Cod au Gratin
From The book of plain cooking, 1904
Serve very hot.
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 5. The excerpt below is the record exactly as published.
Scallops of Cod au Gratin Well butter the scallop shells, and scatter a few bread-crumbs in each ; then some flakes of fish. Make a white sauce, adding to it ground mace, cayenne pepper, and a little grated lemon peel. Put a little over the fish ; then add more bread-crumbs and some finely grated cheese. Superadd little dabs of butter
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