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To Cook Scollops (1858)

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TO COOK SCOLLOPS
(Domestic Receipt-Book, 1858)

Boil them, take out the hearts (which is the only pan used), dip them in flour and fry brown in lard, or stew with butter, pepper, salt, and a little water.

 

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James T. Ehler
166 W Broadway
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Winona, Minnesota 55987
E-Mail: James@seafoodfish.com