Scallops Fried in Indian Meal

Ingredients

• the scallops
• Indian meal seasoned with salt and pepper
• a frying-kettle half full of fat
• Slices of lemon

Method

1. 1

   Wash and dry scallops.

2. 2

   Heat fat in a frying kettle.

3. 3

   Roll scallops in seasoned Indian meal, fry until light brown, and drain on brown paper.

4. 4

   Serve hot with lemon.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 133. The excerpt below is the record exactly as published.

SCALLOPS FRIED IN INDIAN MEAL. Wash the scallops in cold water, and dry them on a clean towel. While they are being dried, 'put over the fire a fry- ing-kettle half full of fat, and let it get smoking hot ; then quickly roll the scallops in Indian meal seasoned with salt and pepper, drop them into the hot fat, and fry them light brown ; as soon as they are brown, take them up with a skimmer, lay them for a moment on brown paper to free them from fat, and then serve them hot. Slices of lemon served with the scallops greatly improve the flavor and appearance of the dish. If water-cresses are in season, they may replace the lemon. Scallops are excellent when breaded and fried, or fried with salt pork. FRIED SOFT CLAMS. Wash a bunch or pint of soft clams in cold water, to free them from sand, and lay them separately on a towel to dry. Have ready a frying-kettle half full of fat

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