|
|
 Mashed potato, most traditionally in a scallop shell, but often in a small mound, buttered and grilled.  Original Receipt in ‘The Experienced English Housekeeper‘ by Elizabeth Raffald (Raffald 1769)To Scallop Potatoes. Boil your Potatoes, then beat them fine in a Bowl with good Cream, a Lump of Butter and Salt, put them into scollop’d Shells, make them smooth on the Top, score them with a Knife, lay thin Slices of Butter on the Top of them, put them in a Dutch Oven to brown before the Fire. – Three Shells is enough for a Dish For other versions, see: Beef Scallops Chip-Shop Scallops Devonshire Scallops Exeter Scalloped Oysters Fish Scallop Scallops  |
|
MORE FROM Foods of England... Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● Royalty ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ● Email: [email protected] COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022 BUILT WITH WHIMBERRY |