Mrs Beetons Fish Recipes Revisited

Fish Scallop

225g (8oz) Leftover Cooked Fish, of any sort
285ml (½ pint) cream
½ tsp Anchovy Sauce
½ tsp Walnut Ketchup
½ tsp Prepared Mustard
Breadcrumbs
Pepper and Salt, to taste

Put all the ingredients (except the breadcrumbs) into a saucepan, carefully removing the fish bones.
Place of a low heat, until nearly hot, occasionally stirring, but do not allow it to boil.
When done, put the fish into a deep dish or scallop shell, with a good quantity of breadcrumbs
Place small pieces of butter on the top, place under a hot grill to brown.

Time: 15 minutes.

FISH SCALLOP

350. INGREDIENTS - Remains of cold fish of any sort, 1/2 pint of cream, 1/2 tablespoonful of anchovy sauce, 1/2 teaspoonful of made mustard, ditto of walnut ketchup, pepper and salt to taste (the above quantities are for 1/2 lb. of fish when picked); bread crumbs.

Mode - Put all the ingredients into a stewpan, carefully picking the fish from the bones; set it on the fire, let it remain till nearly hot, occasionally stir the contents, but do not allow it to boil. When done, put the fish into a deep dish or scallop shell, with a good quantity of bread crumbs; place small pieces of butter on the top, set in a Dutch oven before the fire to brown, or use a salamander.

Time - 1/4 hour.

Average cost, exclusive of the cold fish, 10d.

Mrs BeetonRecipes

Mrs Beetons Fish Recipes Revisited

Fish Scallop

Mrs Beeton
Recipes