Cassell's dictionary of cookery

Scad. — This fish, sometimes called the horse-mackerel, is common on tho southwestern shores of England, but is comparatively rare in the north. Sometimes it appears in immense shoals, pursuing the fry of lieri-ings, or similar prey," and the multitudes have sometimes been so numerous and so crowded together that overloaded nets have been torn in pieces : the fish might have been lifted out of the sea in buckctfuls. The flavour of the scad is not unlike that of the mackerel. When fresh, it is not much liked, but it is often salted, and in that state is in demand as an article of food. Scald Cream.— Provincially, cream raised by heat, or clouted creani. Scalloped Fish.. — The remains of any description of dressed fish and shell-fish may bo served in this way : mackerel and herrings are the least suitable for the purpose. Take the skin and bone from the fish, and tear tho flesh into flakes. Mix with it a third of its weight in finely-grated bread-crumbs, or in weli-mashed potatoes, and season the mixture rather highly with salt, cayenne, and grated nutmeg. Sloisten slightly with the remains of sauce served with the fish, or, lacking this, witli a little clarified butter. Butter some scallop shells, or some small shallow dishes, and line the inside with grated bread-crumbs. Put in the mixture, cover the surface with bread-crumbs, lay little pieces of butter here and there on the top, and bake in a well-heated oven or in a Dutch oven before the fire until the surface is brightly browned ; serve very hot. Time to bake, about twenty minutes. Scallops. — The scallop is a shell-fish somewhat larger than an oyster, and somewhat resembling it in shape. It is something like a crab in taste. It may be served in two or three ways, and is generally highly esteemed where it is known. The scallop may enter appropriately into any fish pie, though it should be boiled previously. It is best when scalloped. The deep shells of the scallop should be carefully preserved after they are used, and will be useful when it is wished to " scallop " the remains of dressed fish of any kind. Scallops, Scalloped. — Procure the scallops when alive and as fresh as possible. Open them, loosen them from the shell, trim away the beards, and preserve the white, black, and orange-coloured 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. ]\Iince 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 breadcrumbs, 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