Scallops, Stewed

Ingredients

• a dozen scallops
• as much water as will cover them
• pepper
• salt
• vinegar
• butter

Method

1. 1

   Procure fresh scallops, open the shell, loosen the fish, and trim away the beard.

2. 2

   Wash the scallops in two or three waters, then boil them gently in water until tender.

3. 3

   Thicken the broth with flour and butter, season with pepper, salt, and vinegar, and serve the fish on a hot dish with some sauce poured over.

Nutrition per serving

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.

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 on the top. Put the shells in a well-heated oven or in a Dutch oven before a clear fire, and let them remain until the contents are heated 57 throughout and brown on the surface. Serve the scallops very hot in the shells on a neatly- folded napkin. A little vinegar should be sent to table with them, and four shells will be re- quired for every dozen scallops. The shells should be carefully preserved, and may be used again and again for scalloped fish of any kind. Time to bake the scallops, half an hour. Probable cost, when plentiful, Is. per dozen. Sufficient, one dozen for four persons. Scallops, Stewed.— Procure the seaUops alive and quite fresh. Open the shell like an oyster, loosen the fish, and trim away the beard. Wash the scallops in two or three waters, then put them into a saucepan, pour over them as much water as will cover them, and boil them gently till tender. Take them up, thicken the Squor with flour and butter, and season it with pepper, salt, and vinegar

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