SCALLOPED FISH, In Ramikins
("The Settlement" Cook-Book, 1903)
Three pounds of boiled pike, pickerel or lake trout, boned, skinned and picked in small pieces. Boil fish until flesh leaves the bone in water with salt, cayenne, onion, celery and carrot, drain.
Butter the ramikins, sprinkle with bread crumbs, put in a layer of the shredded fish, sprinkle with grated 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.
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