Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

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 To Cook Scollops (1858)
 Devilled Scallops (1896)

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(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.


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