Scallop Pie

Ingredients

• You cannot be too particular in cleansing scallops
• gently simmer in a little milk and water
• well buttered and lined with bread-crumbs
• introduce some ground mace
• just a suspicion of nutmeg
• a little finely-grated lemon-peel

Method

1. 1

   They need well soaking in salt and water, and rinsing.

2. 2

   They may be made into a pie, and should be prepared overnight.

3. 3

   The nicest way of preparing them is to gently simmer in a little milk and water, adding thereto a flavouring of sweet herbs and parsley.

4. 4

   Have ready a pie-dish, well buttered and lined with bread-crumbs, in which place the scallops (after having, of course, strained them).

5. 5

   Cover with a little white sauce, into which you have introduced some ground mace and just a suspicion of nutmeg, and a little finely-grated lemon-peel.

6. 6

   Then cover again with more bread-crumbs, and cover with small pieces of butter, so that the pie may brown.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 8. The excerpt below is the record exactly as published.

Scallop Pie You cannot be too particular in cleansing scallops, for they retain sand. They need well soaking in salt and water, and rinsing. They may be made into a pie, and should be prepared overnight. The nicest way of preparing them is to gently simmer in a little milk and water, adding thereto a flavouring of sweet herbs and parsley. Have ready a pie-dish, well buttered and lined with bread-crumbs, in which place the scallops (after having, of course, strained them). Cover with a little white sauce, into which you have introduced some ground mace and just a suspicion of nutmeg, and a little finely -grated lemon-pee

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