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Escalloped Fish

From 700 choice recipes from the ladies of the Second Cong. Church of Holyoke, Mass (1889).

Source and licence

From 700 choice recipes from the ladies of the Second Cong. Church of Holyoke, Mass (1889), printed page 4, digitised by the Internet Archive: https://archive.org/details/700ChoiceRecipesFromTheLadiesOfTheSecondCong.ChurchOfHolyokeMass.

Read the original http://creativecommons.org/publicdomain/zero/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Take two pounds of haddock or halibut, boil it ;
  2. well salted ;
  3. take out all bones and skin carefully ;
  4. flake it ;
  5. boil a pint of rich milk or cream and stir in thoroughly two and one-half tablespoonsful flour ;
  6. add a bunch of parsley and one onion cut fine.
  7. When this boils, take out the onion aud parsley and add one-fourth pound of butter, rather more than less ;
  8. a shake of cayenne.
  9. Butter a pudding dish;
  10. put in a layer of this sauce, then of fish;
  11. sauce last;
  12. then a layer of bread crumbs.
  13. Bake half an hour.
  14. F.
  15. B.
  16. Ranlet.