Mrs Beeton Fish Scallop
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
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);
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
Time.—1/4 hour. Average cost, exclusive of the cold fish, 10d.
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