Fricasseed Scallops

Ingredients

• 1£ dozen large scallops
• the juice of 1 lemon
• a small sliced onion
• a small blade of mace
• 1£ oz. of butter
• a table-spoonful of flour
• a gill of cream
• a gill of stock or milk

Method

1. 1

   Cook scallops in salted water with lemon juice, onion, and mace.

2. 2

   Simmer for half an hour, then remove onion and mace.

3. 3

   Mix butter with flour, stir in cream and stock, add to scallops, and cook for another 15-20 minutes.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 26. The excerpt below is the record exactly as published.

fricasseed Scallops. Cook 1£ dozen large scallops in a casserole with just sufficient slightly salted water to cover, add the 56 Casserole Cookery juice of \ lemon, 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

Cook this with the app: pantry check, scaling, and the assistant.