|The Foods of England | Cookbooks | Diary | Index | Magic Menu | About ... ||
Food Map of England
- Lost Foods
- Classic Meals
- Curry Dishes
- Egg Dishes
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Preserves & Jams
- Puddings & Sweets
- Sweets and Toffee
Tweet Fish Scallop
Cooked fish with cream and seasonings put into a small dish or scallop-shell. Butter and breadcrumbs over, grilled (Mrs.B)
Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)
350. INGREDIENTS: Remains of cold fish of any sort,½ pint of cream,½ tablespoonful of anchovy sauce,½ teaspoonful of made mustard, ditto of walnut ketchup, pepper and salt to taste (the above quantities are for½ 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: ¼ hour.
Average cost: exclusive of the cold fish, 10d.
351. INGREDIENTS: Any cold fish, 1 egg, milk, 1 large blade of pounded mace, 1 tablespoonful of flour, 1 teaspoonful of anchovy sauce, pepper and salt to taste, bread crumbs, butter.
Mode: Pick the fish carefully from the bones, and moisten with milk and the egg; add the other ingredients, and place in a deep dish or scallop shells; cover with bread crumbs, butter the top, and brown before the fire; when quite hot, serve.
Time: 20 minutes.
Average cost: exclusive of the cold fish, 4d.
Sitemap - This page updated 20/01/2018 - Copyright © Glyn Hughes 2018