
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.
Ingredients
Six scallops
Six large flat mushrooms
1 ounce of clarified dripping
1 or 2 tablespoons of white sauce
Method
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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hgolightly1982
I'm a thirty something woman who lives in the north of England. I have been a writer for as long as I can remember, creating stories both written and verbal since childhood. While studying at Edge Hill College, I got several poems published by a small publisher in the USA, and in Europe. I have been part of several writing groups, and done quite a few courses in a attempt to hone my writing skills further. I love reading different genres of fiction, knowing that the best way to develop my own writing, and my vocabulary is by exposing myself to the different ways that other people choose to describe things.
The most recent writing course that I've been part of, run by a published author, included a exercise in which we were challenged to read things that we would never usually even look at.
It inspired me to take up a challenge. Namely to attempt to read at least one book by every author which is stocked in my local library. I soon realised that I was being far too ambitious, especially given the fact that every library rotates their stock too often for me to keep track.
I've decided to instead attempt to read a book every day, starting with a author whose surname begins with A, and ending with a author whose surname begins with Z. It doesn't matter what the topic of the book is, or if it's fiction or non fiction, everything is useful for me at the minute.
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