Stewed Scallops

Ingredients

• a saucepan of milk and water
• an onion pierced with a clove
• a little parsley
• a little lemon peel
• a thickening of flour
• butter
• pepper
• salt
• a little ground mace

Method

1. 1

   Boil scallops in milk and water with onion, parsley, and lemon peel.

2. 2

   Strain, add milk, and simmer until tender.

3. 3

   Make a thickening with flour, butter, pepper, salt, and mace.

4. 4

   Stir constantly to prevent burning, and serve hot.

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 9. The excerpt below is the record exactly as published.

Stewed Scallops Put the scallops in a saucepan of milk and water, to which introduce an onion pierced with a clove, and a little parsley and lemon peel. Let them boil in this liquor, and remain in it till cold . Then strain off, and add milk sufficient for the number of scallops you are cooking, and let them simmer till tho- roughly tender. Make a thickening of flour, butter, pepper, salt, and a little ground mace

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