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Scalloped Potato


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

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