PECTINID^. SCALLOP. 1 19 



precious tints with which it is coloured, for its use as a 

 medicine, and for ostentation in virtue of its ornamental 

 pearls." 



Real scallop shells are used in the baptismal service 

 for pouring water over the child, though the shell is 

 usually of silver gilt, and in private baptism a wooden 

 shell is frequently adopted. "Baptismal shells," are 

 mentioned in a list of the ornaments of the church in 

 the fifteenth century, and they are still used in some 

 churches. 



The following are a few recipes for cooking the 

 scallop : 



To dress Scallops. Wash them six or seven times 

 in clean water, then set them on the fire to stew in 

 their own liquor ; take the fish and beard them very 

 clean, let the liquor settle, and strain it off, and take 

 warm milk, and wash the fish very well ; then take the 

 liquor, some good gravy, and crumbs of bread ; set it 

 on the fire, and when the bread is a little stewed, take 

 a quarter of a pound of butter, and roll it in fine flour 

 to thicken it ; then take an anchovy, a little mace and 

 nutmeg ; put in your fish and boil it half a dozen times, 

 and serve it up." * 



" To stew Scallops Boil them very well in salt and 

 water ; then take them out and stew them in a little of 

 their own liquor, a glass of white wine, and a little 

 vinegar ; add some grated bread-crumbs, and the 

 yolks of two or three hard eggs minced small ; stew 

 all together till they are sufficiently done ; then add a 

 large spoonful of essence of anchovy, and a good piece 

 of butter rolled in flour ; or stew very gradually in a 

 rich white sauce, with thick cream, until quite hot, 

 * From an old MS. Book. C. C. VV. 



