Scallops

Ingredients

• Half a dozen scallops
• Half a blade of mace
• Half a pint of water
• One ounce of butter
• A gill of milk
• Half a gill of cream
• One ounce of flour
• Cayenne
• Salt

Method

1. 1

   Wash scallops, remove beard and black piece.

2. 2

   Stew scallops in water for five minutes.

3. 3

   Strain the liquor, boil with mace and salt.

4. 4

   Melt butter, mix in flour, add liquor, milk, cream, and stir until boiling.

5. 5

   Add scallops, place in a buttered dish, cover with breadcrumbs, and bake for twenty minutes.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 9. The excerpt below is the record exactly as published.

SCALLOPS Ingredients Half a dozen scallops. Hali a blade of mace. Half a pint of water. One ounce of butter. A gill of milk. Breadcrumbs. Half a gill of cream. Cayenne. One ounce of flour (or rather Salt

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