(Boston Cooking-School Cook Book, 1896)
1 quart scallops.
1/3 cup butter.
1/3 teaspoon made mustard.
1 teaspoon salt.
Few grains cayenne.
2/3 cup buttered cracker crumbs.
Clean scallops, drain, and heat to the boiling point; drain again, and reserve liquor.
Cream the butter, add mustard, salt, cayenne, two-thirds cup reserved liquor, and scallops chopped.
Let stand one-half hour.
Put in a baking-dish, cover with crumbs, and bake twenty minutes.