120 EDIBLE BRITISH MOLLUSCA. 



without being allowed to boil, and serve with sip- 

 pets." * 



" To cook Scallops. Clean them from the shell ; take 

 off the beards, as also the black marks they bear ; then 

 cut them into four pieces. Fry some bread-crumbs 

 with butter, pepper, and salt, to a light brown colour ; 

 then throw in your scallops, and fry all together for 

 about three minutes and a half, taking care to shake the 

 frying-pan, all the time. Last of all, press them tight 

 into shells or a dish, and brown them with a sala- 

 mander, and send them to table/'f 



"Pickled Scallops. One gallon of scallops drained 

 from the liquor ; put them into a bowl of salt and 

 water, take immediately out ; measure the liquor and 

 take as much vinegar as liquor; a tablespoonful of 

 peppercorns, one of cloves, one of salt, a small tea- 

 spoonful of mace, boil them about three minutes, pour 

 on the liquor after it has boiled five minutes ; cover, 

 and let stand." J 



"Scallops. American Recipe. The heart is the only 

 part used. If you buy them in the shell, boil and 

 take out the hearts. Those sold in the markets are 

 generally ready for frying or stewing. Dip them in 

 beaten egg, then in cracker- crumbs (or bread-crumbs), 

 and fry in hot lard." 



PECTEN OPERCULARIS, Linnaeus. Lid Scallop. 

 Shell spherical ; valves convex, of nearly equal dimen- 

 sions, rather strong ; ribs, eighteen or twenty in 

 number, finely striated, both longitudinally and trans- 



* Murray's ( Modern Cookery Book/ 



f ' A Man Cook.' See < Field,' Feb. 20, 1861. 



J * Every Day's Needs.' 



' Common Sense in the Household,' by Marion Harland. 



