Turbot, Scalloped
From Cassell's dictionary of cookery, 1892
Serves 1
Can substitute mashed potatoes for bread-crumbs.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2049. The excerpt below is the record exactly as published.
Turbot, Scalloped.— Take the remains of cold tm-bot, hft the flesh from the bones, and remove the skin. Weigh the white meat, and for each pound allow six ounces of grated bread-crumbs seasoned with salt, cayenne, and gi-ated nutmeg. Cut the fish into small pieces, season with salt and pepper, and mix with it either a table-spoonfiil of cold sauce or two oimces of clarified butter. Butter some scaUop-sheUs rather thickly. Place a layer of seasoned crumbs at the bottom of each, then lay in the fish, and sprinkle more crumbs thickly on the top. Lay little pieces of butter
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