Devilled Scallops

The American love of do-it-yourself cooking showed early and Fannie Farmer’s Chafing Dish Possibilities, published in 1898, had a ready sale. This recipe exemplifies her sparing use of seasonings; seldom in her book does she call for more than salt and pepper, mustard, onions, shallots, and a few herbs such as parsley, thyme, and bay leaf.

Clean one pint scallops, heat to boiling point, drain, and reserve liquor. Melt three tablespoons butter, add two tablespoons flour, mixed