HALIOTID^. — EAR-SHELL, OR SEA-EAR. 113 



or as a delicacy for the table, for the 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 also used in the baptismal ser- 

 vice for pouring water over a child, though the shell is 

 generally of silver gilt, and in private baptism a wooden 

 shell is frequently adopted. " Baptismal shells" are men- 

 tioned in a list of the ornaments of the Church in the fif- 

 teenth 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 liquor, a glass of white wine, and a little vinegar ; 

 add some grated breadcrumbs, and the yolks of two or 

 three hard eggs minced small; stew all together till 

 they are suflBciently 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, without being allowed 

 to boil, and serve with sippets.f 



* Prom an old MS. B.—C. C. W. 



f Murray's ' Modern Cookery Book,' p. 259. 



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