Scalloped Fish

In Ramikins

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 lbs. boiled fish, in ½ inch cubes
  • 1 cup bread crumbs
  • 2 tablespoons butter
  • ¼ cup almonds, cut fine
  • Tomato Sauce
  • Parsley


Butter the crumbs. Butter the ramikins, sprinkle with the buttered bread crumbs, put in a layer of the shredded fish, sprinkle with the almonds and add another layer of fish, Cover with hot Tomato Sauce, and sprinkle bread crumbs on top. Place ramikins in a pan of hot water and bake from fifteen to twenty minutes or until the crumbs are slightly browned. Serve hot, decorated with parsley.