DEVILED SCALLOPS.
Source of Recipe
Boston Cooking-School Cook Book, 1896
Recipe Introduction
Sent to Family Cooking by Treva Key.
List of Ingredients
1 quart scallops.
1/3 cup butter.
1/3 teaspoon made mustard.
1 teaspoon salt.
Few grains cayenne.
2/3 cup buttered cracker crumbs.
Recipe
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.
Note: No oven temperature was given.
I use a moderate oven 350 degrees F.
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