FISH, Scalloped.
[Cold Meat Cookery.] 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 ditch or scallop shells; over 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.