HALIOTIDiE. -—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 fiour 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 j stew all together till 
they are sufficiently done ; then add a large spoonful of 
essence of anchovy, and 9, 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 
* From an old MS. B.~0. C. W. 
t Murray’s ‘ Modern Cookery Book,’ p. 259. 
1 
