Original by Frances C. Ratcliffe,NANTUCKET ISLAND COOK BOOK."Cook Book has been compiled for sale by The Old Peoples' Home Association of Nantucket, as a financial help,so that we may continue to carry on the high purpose set forth by the Founders of the Association, which was organized on February 4, 1919 and incorporated in April of that year for the purpose of "providing a comfortable home during the closing years for elderly people, who through infirmity or otherwise find it impracticable to maintain independent homes. Admission thereto being contingent upon prepayment of a specified sum."
1Prepare the scallops by pouring boiling water over them, draining and cut in small pieces if large, or left whole if small.
2Melt butter in frying pan; add the finely chopped green pepper and the peeled and chopped mushrooms. Stir and cook three or four minutes; add the flour, half teaspoonful of salt, and cook until frothy.
3Add one pint of rich milk and stir until the sauce thickens. Put in a double boiler and add the scallops and let stand for twenty minutes.
4Serve on toast or between split hot biscuits.
5Note: In the original recipe: there was no further mention of salt, and I know there was 1/2 teaspoonful unaccounted for above!