Reference > Farmer's Cookbook > ENTRÉES > Devilled Scallops
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Devilled Scallops

1 quart scallops
1 teaspoon salt
1/3 cup butter
Few grains cayenne
1/3 teaspoon made mustard
2/3 cup buttered cracker crumbs

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Devilled Crabs Fried Oyster Crabs  
 
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