Casserole of Scallops
From Chafing dish and casserole cookery, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 27. The excerpt below is the record exactly as published.
a small sliced onion, and a small blade of mace. Cover the casserole and allow to simmer for \ hour, then take out the mace and onion. Mix \\ oz. of butter with a table-spoonful of flour, stir in \ gill of cream and \ gill of stock or milk. Add this to the scallops and cook them for another 15 or 20 minutes. Season with salt and pepper
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