Scallops, Scalloped

Ingredients

• a dozen scallops
• a third of their bulk in grated bread-crumbs
• a large table-spoonful of chopped parsley
• a liberal allowance of pepper
• a liberal allowance of salt
• little pieces of butter here and there

Method

1. 1

   Procure the scallops alive and fresh.

2. 2

   Open them, loosen from the shell, trim away the beards, and wash in two or three waters.

3. 3

   Butter the deeper shells thickly.

4. 4

   Mince the scallops and mix with grated bread-crumbs, pepper, salt, and chopped parsley.

5. 5

   Sprinkle a few bread-crumbs in the shell, add minced fish, cover with more bread-crumbs, and place butter on top.

6. 6

   Bake in a well-heated oven until heated throughout and browned on the surface.

7. 7

   Serve hot in the shells.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1737. The excerpt below is the record exactly as published.

Scallops, Scalloped. — Procure the scal- lops when aUve and as fresh as possible. Open them, loosen them from the shell, trim away the beards, and preserve the white, black, and orange-coloured parts of the fish. Wash them in two or three waters, and drain them. Scour and rinse the deeper shells, dry them, and butter thickly. ]\Iince the scallops, and mix with them a third of their bulk in gi-ated bread-crumbs, a liljcral allowance of pepper and salt, and a little chopped parsley. A large table-spoonful of chopped parsley will be suf- ficient for a dozen scallops. Si^rinklo a few bread-crumbs over the inside of the shell, and shake off those that do nci, adhere. Put in the minced fish, cover the surface with bread- crumbs, and lay little pieces of butter here and there

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