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Scallops, Stewed

Procure the scallops as fresh as possible. Open the shell like an oyster, trim away the beard and the black parts. Wash the scallops in two or three waters, then put them into a saucepan, pour over them as much water as will cover them, and boil them gently till tender. Take them up, thicken the liquor with flour and butter, and season it with pepper, salt, and vinegar: serve the fish on a hot dish with a little of the sauce poured over. Time to boil, one hour. Probable cost, when plentiful, 1s. per dozen. Sufficient, a dozen for three or four persons.