Fish Scallop II is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cooked fish in an egg and milk sauce that's poured into scallop shells, topped with breadcrumbs and grilled until golden. The full recipe is presented here and I hope you enjoy this classic British version of: Fish Scallop II.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Modern Redaction
Ingredients:
250g (about) cold fish meat
1 egg
milk
1/4 tsp ground mace
1 tbsp plain flour
1 tsp Anchovy Sauce
salt and freshly-ground black pepper, to taste
150g breadcrumbs, about
75g butter, chopped
Method:
Pick the fish flesh from the bones, flake and put in a bowl. Add the egg and stir in then mix in just enough milk to moisten the meat. Now stir in the mace, flour, anchovy sauce and seasonings. Place the mixture in a deep dish or on several scallop shells then cover with the breadcrumbs, dot with butter and brown in the oven or under the grill. Serve hot.
