Scallops. — These, although not Oysters, belong to the
same family. They are somewhat coarse in flavour, but are
said to contain a great deal of nourishment. They may be
scalloped like Oysters, first removing the beards and black
paid;. Or they may be simmered in fish broth for twenty-five
minutes, drained, and cooled. Make a white sauce with part
of the broth, and with the rest moisten as much breadcrumb as
there is of Scallop meat. Cut up the Scallops, put them with
the crumbs in a well-buttered fire-proof dish, moisten with the
sauce, and scatter crumbs over. Bake in a moderate oven till
thoroughly heated, and brown the surface before serving.
I ] o
SHELL-FISH
Scallops are much tougher than Oysters, and take a much
longer time to cook. They are sometimes simmered in milk and
Avater and used as a garnish for such fish as cod. Or Scallops
can be cooked, mixed with bechamel sauce, and used for patties.
Or they can be dipped in butter and fried like Oysters. The
great thing in cooking Scallops is to do them slowly (as they
are naturally tough), and never to let them boil (or they will
be unbearably tough). Scallops make a good cold mayonnaise.
For this, warm them in fish stock till it is nearly boiling, then
let them simmer at the side of the fire for tAventy minutes. Be
careful that they simmer as gently as possible. Set them to
get cold. Then arrange the Scallops round a pile of celery
Avith one or two Tomatoes sliced at the last moment. Serve
mayonnaise sauce in a boat.
Scallops are in season from October to May.
Mussels. — Mussels have sometimes been found tmwhole-
some, and even poisonous, but as yet experts have not succeeded
in discovering the reason. May one who is not an expert
suggest that the cause lies in the food of the Mussels ? Oyster’s
and Mussels, unlike Lobsters and Crabs, cannot forage for their
food, but must depend on what is brought to them, either by
the tide or by other means. On a rocky shore, Avhere Mussels
are closely wedged together in large beds below high-water
mark, they may be seen as the tide rises opening their shells
Avide in expectation not only of the food Avhich the breaking
Avaves Avill bring them, but of the fresh supply of sea-water
on which they depend for the aeration of their blood. Such
Mussels as these, living far from human habitations and
impure rivei’s or estuaries, cannot surely be unwholesome.
But Avhen Mussels are cultivated in the brackish waters of
estuaries, or where rivers flow into inlets of the sea, they may
very probably feed on decomposed vegetable matter instead of
the fresh seaweed brought in by the tide. In this case
Mussels must be unfit for food. Mussels are used as bait
by fishermen to an enormous extent, for it is said that there is
no fish in the sea Avhich cannot be tempted by a Mussel. Tons
of English Mussels are thus used, and the home supply is
supplemented by great quantities of Mussels “ made in
•Germany.” These imported Mussels, as Avell as the English
MUSSELS
ixi
Page 70
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scallops. — These, although not Oysters, belong to the same family. They are somewhat coarse in flavour, but are said to contain a great deal of nourishment. They may be scalloped like Oysters, first removing the beards and black part;. Or they may be simmered in fish broth for twenty-five minutes, drained, and cooled. Make a white sauce with part of the broth, and with the rest moisten as much breadcrumb as there is of Scallop meat. Cut up the Scallops, put them with the crumbs in a well-buttered fire-proof dish, moisten with the sauce, and scatter crumbs over. Bake in a moderate oven till thoroughly heated, and brown the surface before serving.
I ] o
Scallops are much tougher than Oysters, and take a much longer time to cook. They are sometimes simmered in milk and Avater and used as a garnish for such fish as cod. Or Scallops can be cooked, mixed with bechamel sauce, and used for patties. Or they can be dipped in butter and fried like Oysters. The great thing in cooking Scallops is to do them slowly (as they are naturally tough), and never to let them boil (or they will be unbearably tough). Scallops make a good cold mayonnaise. For this, warm them in fish stock till it is nearly boiling, then let them simmer at the side of the fire for twenty minutes. Be careful that they simmer as gently as possible. Set them to get cold. Then arrange the Scallops round a pile of celery Avith one or two Tomatoes sliced at the last moment. Serve mayonnaise sauce in a boat.
Scallops are in season from October to May.
Mussels. — Mussels have sometimes been found unwholesome, and even poisonous, but as yet experts have not succeeded in discovering the reason. May one who is not an expert suggest that the cause lies in the food of the Mussels ? Oyster’s and Mussels, unlike Lobsters and Crabs, cannot forage for their food, but must depend on what is brought to them, either by the tide or by other means. On a rocky shore, Avhere Mussels are closely wedged together in large beds below high-water mark, they may be seen as the tide rises opening their shells Avide in expectation not only of the food Avhich the breaking Avaves Avill bring them, but of the fresh supply of sea-water on which they depend for the aeration of their blood. Such Mussels as these, living far from human habitations and impure rivei’s or estuaries, cannot surely be unwholesome. But Avhen Mussels are cultivated in the brackish waters of estuaries, or where rivers flow into inlets of the sea, they may very probably feed on decomposed vegetable matter instead of the fresh seaweed brought in by the tide. In this case Mussels must be unfit for food. Mussels are used as bait by fishermen to an enormous extent, for it is said that there is no fish in the sea Avhich cannot be tempted by a Mussel. Tons of English Mussels are thus used, and the home supply is supplemented by great quantities of Mussels “ made in •Germany.” These imported Mussels, as Avell as the English
MUSSELS