Note 118-120 — INDEX
Reading edition
No. 118. Fish Scallops.—Remains of any cold, cooked white-meated fish; to each half pound fish add half a cup stewed tomatoes, half tablespoon anchovy sauce, half teaspoon made mustard, same of walnut ketchup, pepper, salt and bread crumbs. Pick fish free of bones and put into saucepan with all the other ingredients, heat without boiling, stirring the while. Take out the fish and put into scallop shells, sprinkle freely with bread crumbs, put bits of butter on top, brown and serve.