To Stew Scollops

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Boil them very well in Salt and Water, take them out and stew them in a little of the Liquor, a little White Wine, and a little Vinegar, two or three Blades of Mace, two or three Cloves, a Piece of Butter rolled in Flour, and the Juice of a Seville Orange. Stew them well and dish them up.