Elisabeth Ayrton

Scallops

Preparation info

    • Difficulty

      Easy

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A seventeenth-century recipe, as served by Oliver Cromwell’s wife, Elizabeth (commonly called Joan). This lady was laughed at for her meanness, but seems, in fact, to have kept a good table.

Ingredients

  • 2 scallops per person
  • ¼ lb. (120 g.) fine white crumbs

Method

Boil the scallops gently for ten minutes or so. Drain and slice and add nutmeg, ginger, cinnamon, salt and pepper. Butter the shells and strew with breadcrumbs. Put in the seasoned scallop slices, add a little more butter and a thick covering of breadcrumbs and pour