Recipe for Scallops and Mushrooms

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This recipe was in Mrs Beeton’s cookbook and I included it as one of the dishes that my characters have during the 1800s section of the book.


Six scallops

Six large flat mushrooms

1 ounce of clarified dripping

1 or 2 tablespoons of white sauce



Remove scallops and wash well in cold water
Put them in stewpan with milk to cover
Add salt and pepper
Simmer for 50 minutes
Drain well
Chop white and yellow parts separately
Moisten with a little white sauce and season
Remove mushroom stalks, peel and fry in hot fat
Place equal amounts of white part of scallops on each mushroom
Heat up and serve


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