Scallop Patties

Ingredients

• Cook a pint of scallops
• a tablespoonful of butter
• one of flour
• pepper and salt to taste
• pepper and salt to taste

Method

1. 1

   Cook a pint of scallops in their own liquor for ten minutes.

2. 2

   Take out the scallops and add to the liquor a tablespoonful of butter rubbed smooth with one of flour, and pepper and salt to taste.

3. 3

   Return the scallops to this sauce, and let it just come to a boil.

4. 4

   Fill scallop-shells with the mixture, sprinkle fine crumbs over them, dot with bits of butter, and brown in the oven.

5. 5

   Pass lemon with this.

Nutrition per serving

As published

This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 15. The excerpt below is the record exactly as published.

Scallop Patties. Graham Gems. Baked Potatoes. Tea. Coffee. Scallop Patties, — Cook a pint of scallops in their own liquor for ten minutes. Take out the scallops and add to the liquor a ta- blespoonful of butter rubbed smooth with one of flour, and pepper and salt to taste. Eeturn the scallops to this sauce, and let it just come to a boil. Fill scallop-shells with the mixture, sprinkle fine crumbs over them, dot with bits of butter, and brown in the oven. Pass lemon with this. Graham Gems.— Two cups Graham flour, two cups milk, two eggs, two teaspoonfuls butter, two teaspoonfuls sugar, pinch of salt. 53 WHAT TO EAT — HOW TO SERVE IT Melt the butter, warm the millc, and stir these into the unbeaten eggs. Add the flour and salt, and beat well before baking in heated gem-pans in a hot oven. 5. Fruit. Corn-meal Hasty Pudding. Broiled Fresli Mackerel. Saratoga Potatoes. Buttered Toast. Tea. Coffee. 6. Wbeat-Qerm Meal. Curried Eggs. Rice Muffins. Strawberries and Cream. Tea. Cocoa. Curried Eggs. — One cup good gravy, six hard-boiled eggs, one teaspoonf ul curty-pow- der. Heat the gravy ; stir into it the curry- powder wet up in a little cold gravy or water, and lay the eggs, each sliced in three, in the scalding gravy. Set the saucepan at the side of the stove where it will not boil, and let it stand ten minutes before sending to table. Rice Muffins. — One cup boiled rice, two eggs, two cups flour, one tablespoonf ul melt- ed butter, pinch salt, three cups milk. Stir 54 FAMILY BREAKFASTS FOR SPRING together the milk, eggs, butter, and salt; beat in the rice and flour ; bake quickly. 7. Fruit. Graham Porridge. Broiled Steak. Stewed Potatoes. Omelet Bread. Coffee. Cocoa. Omelet Bread, — Half -cup flour, three eggs, one tablespoonful melted butter, one tea- spoonful sugar, pinch of salt, milk enough to make thick batter. Beat the whites and yolks of eggs separately, and very light ; stir the butter, flour, milk, salt, sugar, and yolks together, and add the frothed whites ;, pour into a well-greased tin pan, and bake, covered, on the top of the stove ; uncover and brown in the oven ; eat immediatelv. 8. Fruit. ViTbcateDa. Crisped Smoked Beef. Brown Biscuit. Chopped Potatoes. Coffee. Chocolate. Crisped Smoked Beef, — Boil slices of smoked beef for five minutes; take them 55 WHAT TO EAT — HOW TO SERVE IT out, dry, and put into the frying-pan with a tablespoonf ul of butter

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