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Scallops

(Fish.) - (The Lady's Own Cookery Book)







Pick the scallops, and wash them extremely clean; make them very dry.

Flour them a very little. Fry them of a fine light brown. Make a nice,

strong, light sauce of veal and a little ham; thicken a very little, and

gently stew the scallops in it for half an hour.











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