Stewed Scallops

Ingredients

• one pint scallops
• two cups milk
• two tablespoons butter
• salt
• pepper

Method

1. 1

   Clean and halve scallops.

2. 2

   Cook until liquor flows, strain liquor, add milk, and heat.

3. 3

   Season with butter, salt, and pepper.

4. 4

   Serve with crackers.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 11. The excerpt below is the record exactly as published.

Stewed Scallops Clean and cut in halves one pint scallops. Cook in chafing dish until liquor flows freely. Avoid cooking too long, for by so doing scal- lops become tough. Strain liquor, add two 64 Some Other Shell-Fish cups milk, and, as soon as heated, scallops. Season with two tablespoons butter, salt and pepper. Serve with small crackers. Devilled Scallops Clean one pint scallops, heat to boiling point, drain, and reserve liquor. Melt three table- spoons butter, add two tablespoons flour, mixed with one-half teaspoon salt, one-fourth teaspoon mustard, and a few grains cayenne. Pour on gradually the reserved liquor. When sauce begins to thicken, add the scallops. Serve with brown bread sandwiches. Fried Scallops Cook one pint selected scallops in blazer, until liquor flows freely from them. Drain, and dry on a towel. Sprinkle with salt and pepper, dip in crumbs, egg and crumbs, and fry in a small quantity of hot fat, being careful to do but few at a time. Serve with mayonnaise dressing or sauce Tartare. Shrimps with Curried Rice Cook three tablespoons butter with one-half tablespoon finely chopped onion, until yellow; then add one and one-half tablespoons corn- starch mixed with two teaspoons curry powder, 65 Chafing Dish Possibilities one teaspoon salt, and one-eighth teaspoon pa- prika. Pour on gradually two cups milk

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