Scallops en Brochette.—Drain twenty-four medium-sized scallops in a napkin. Parboil them a moment. When cool arrange them on four skewers, six on each, alternated with thin slices of bacon the size of the scallops in width. Brush over the scallops a little melted butter, and broil. When done, serve with tufts of watercresses and lemon.
Stewed Scallops.—Scald fifteen scallops, and put them into a stewpan with half a pint of boiling milk, a dash of cayenne, and a saltspoonful of salt. Just before serving, add very little table butter.
MUSSELS.
The Mussel is called the poor man’s oyster; but why the poor should have a monopoly of this very useful shellfish, the writer is at a loss to comprehend. During warm weather the spiced mussel is a treat: it may have the honor of ushering in a family dinner instead of the clam, and at collations and suppers it should be welcome. As they may be purchased at from eighteen to twenty-five cents per quart, it is a waste of time to pickle them at home, unless living at the seashore.
THE LOBSTER.
Remarks on the Lobster.—It takes a lobster about five years to arrive at maturity, or over ten inches in length. The spawning season depends upon the temperature of the water. Along the Sound, the season begins in June, and ends in September.
The Season for Lobster.—Lobsters are at their best before the spawning season. They are then filled with roe, or coral as the red spawn is called by some. This is a great delicacy, and is highly esteemed by epicures. After the spawning season, which is late in the summer, they are in very poor condition, and should not be offered for sale until cool weather.
The green part in the body of the lobster is called the tom-alley by New-England folks. It is excellent eating.