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Scallop Patties

Prepare and keep hot six patties. Plunge one and a half pounds very fresh scallops into a pint boiling water with half a teaspoon salt for five minutes. Drain, and save a gill of the liquor. Mix in a saucepan half an ounce butter with an ounce flour, heat for one minute, then pour in the gill of scallop liquor and one and a half gills milk. Season with three saltspoons salt, two saltspoons cayenne pepper and a saltspoon grated nutmeg; mix with a wooden spoon until it comes to a boil, then add the scallops and two tablespoons sherry, lightly mix and let cook for five minutes. Dilute an egg yolk with half a gill cream, the juice of quarter of a sound lemon, add to the scallops, and stir well while heating for two minutes. Remove, dress the patties on a large dish, then fill them up with the scallop preparation, place the covers on, sprinkle a little chopped parsley over and serve.