Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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(Fr.— Petoncles au Vin Blanc.) Ingredients.— 18 scallops, milk, butter, i small onion, i clove.
| bay white s.u.
Method.
Wash the scallops, or escallops, as these shell-fish r.-ill.-d l.solutely necessary, as th- Put the scallops in a stewpan.
with sut'i milk .
with a dove, also | a bay-leaf and a pinch of salt, and boil for 15 nu: •,iin, an«l fmi*h conkini;
in white sauce, an < <c of utter or ixxMiful of cream being added at the tr ich of cayenne and a grate of nutmeg is reconr Time.- I an hour.
Average Cost Sufficient for 8 or Seasonable from January ;
United Kingdom
Saucepan
Grater