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Scallops, Scalloped

Procure the scallops when alive and as fresh as possible. Open them, loosen them from the shell, trim away the beards and the black portion, leaving the yellow and white parts of the fish. Wash them in two or three waters, and drain them. Scour and rinse the deeper shells, dry them, and butter thickly. Mince the scallops, and mix with them a third of their bulk in grated bread-crumbs, a liberal allowance of pepper and salt, and a little chopped parsley. A large table-spoonful of chopped parsley will be sufficient for a dozen scallops. Sprinkle a few bread-crumbs over the inside of the shell, and shake off those that do not adhere. Put in the minced fish, cover the surface with bread-crumbs, and lay little pieces of butter here and there on the top. Put the shells in a well-heated oven or in a Dutch oven before a clear fire, and let them remain until the contents are heated throughout and brown on the surface. Serve the scallops very hot in the shells on a neatly-folded napkin. A little vinegar should be sent to table with them, and four shells will be required for every dozen scallops. The shells should be carefully preserved, and may be used again and again for scalloped fish of any kind. Time to bake the scallops, half an hour. Probable cost, when plentiful, 1s. per dozen. Sufficient, one dozen for four persons.