Scalloped Fish
A historical recipe from The Century Cook Book, by Mary Ronald (1895).
A historical recipe
The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- 2 pounds halibut
- 1 slice onion
- 1 sprig parsley
- 1 cupful white sauce
- two pounds of fish
- one tablespoonful butter
- one tablespoonful flour
- one cupful of milk
- one half teaspoonful of salt
- one quarter teaspoonful of pepper
- 1 stalk celery
- four medium-sized potatoes
- four eggs
Method
- 2 pounds halibut or any white fish, boiled with 1 slice onion, 1 stalk celery, 1 sprig parsley, 6 peppercorns, 4 cloves, 1 bay-leaf, Juice of one-half a lemon, 1 cupful white sauce, Mashed potato.
- Boil two pounds of fish in court bouillon until tender enough to flake.
- Make a white sauce of one tablespoonful butter, one tablespoonful flour, one cupful of milk, salt, pepper, and cayenne.
- (See white sauce, page 278.) Boil four medium-sized potatoes, mash them, and season with one half teaspoonful of salt, one quarter teaspoonful of pepper, and a little cream or milk;
- beat them until light, then add the whites of four eggs beaten stiff.
- Fill a baking dish one half full of the flaked fish, pour over it the white sauce, and cover the top with potato, leaving the potato rough and irregular.
- Place in the oven for fifteen minutes, or until browned.
- Cream may be substituted for the white sauce, and enough used to moisten well the fish.
- Shells or individual cups may be used instead of a baking dish.