• 4 large escallops
• cider (optional)
• 2½ oz. bacon fat or margarine
• 2 oz. breadcrumbs (approx.)
• 1 teasp. finely-grated onion
• a little lemon juice
• salt and pepper
• grating of nutmeg
• sprigs of watercress or parsley

Prepare the escallops. Separate the roes (orange tongue) and place in a casserole with just enough cider or water to prevent sticking and a shaving of fat on top; cover. Melt the rest of the fat, add sufficient breadcrumbs to give a moist texture, then add onion, lemon juice and seasoning. Cut the escallops in half horizontally; season. Cover the bottom of each shell with a thin coating of the breadcrumb mixture and place the fish on top. Coat with the remaining breadcrumb mixture. Bake shells and roes in a fairly hot oven (375° F., Gas 5) for 25–30 min. Serve each fish garnished with a roe and a spring of watercress or parsley.