Evening Republican, Volume 16, Number 248, Rensselaer, Jasper County, 16 October 1912 — Fried Scallops. [ARTICLE]

Fried Scallops.

Clean one quart scallops, turn into a saucepan and eook until they begin to shrivel, drain and dry between towels. Season with salt and pepper; roll in fine crumbs, dip in egg, again in crumbs and fry two minutes in deep fat, then drain on brown paper. Serve with sauce tartare.