Baked Escallops

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 4 large escallops
  • cider (optional)
  • oz. bacon fat or margarine


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