International Styles

Scalloped Fish Recipe

Pick any cold fresh fish, or salt codfish, left from the dinner, into fine bits, carefully removing all the bones. Take a pint of milk in a suitable dish and place it in a saucepan of boiling water; put into it a few slices of onion cut very fine, a sprig of parsley minced fine, add a piece of butter as big as an egg, a pinch of salt, a sprinkle of white pepper, then stir in 2 table spoonfuls of cornstarch, or flour, rubbed in a bit of cold milk; let all boil and remove from the stove.

Take a dish you wish to serve it in, butter the sides and bottom. Put first a layer of the minced fish, then a layer of the cream, then sprinkle over that some cracker or bread crumbs, then a layer of fish again, and so on until the dish is full; spread cracker or bread crumbs last on the top to prevent the milk from scorching. This is a very good way to use up cold fish, making a nice breakfast dish, or a side dish for dinner.

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