from The Century Dictionary.
- noun etc. See
from the GNU version of the Collaborative International Dictionary of English.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Alternative spelling of
- verb Alternative spelling of
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- verb shape or cut in scallops
- verb form scallops in
- noun edible marine bivalve having a fluted fan-shaped shell that swim by expelling water from the shell in a series of snapping motions
- noun edible muscle of mollusks having fan-shaped shells; served broiled or poached or in salads or cream sauces
- noun thin slice of meat (especially veal) usually fried or broiled
- verb fish for scallops
from Wiktionary, Creative Commons Attribution/Share-Alike License
I demanded where their rappee was? the good woman pointed to the place; and I took up a scollop-shell of it, refusing to let her weight it, and filled my box.
This fellow, it seems, having no inclination to curry any beast out of the stable, was at great pains to scollop his nails in such a manner that the blood followed at every stroke. —
But for "our wives" those makers of happiness and furbelows, those fabricators of smiles and frills, those gentle beings who bias and scollop and do their sacking at both ends of the bill, and sometimes in the middle, would be compelled to shut up shop, retire from business, and return to the good old city of Mantua, whence they came.
Being boil'd and picked, stew them in white wine, sweet butter, nutmeg, and salt, dish them in scollop shells, and run them over with beaten butter, and juyce of orange or lemon.
Pound rusked bread or crackers fine -- butter scollop shells or tins, sprinkle on the bread crumbs, then put in a layer of oysters, a small lump of butter, pepper, salt, and a little of the oyster juice -- then put on another layer of crumbs and oysters, and so on till the shells are filled, having a layer of crumbs at the top.
Otherways, stew them in butter and cream, and serve them in scollop shells.
Otherways, cut it into dice-work, and warm it with white-wine and butter, put it in a pipkin with claret wine or grape verjuyce, and grated manchet, and fill the scollop-shells.
Take claret-wine vinegar, nutmeg, salt, and butter, stew them down some what dry, and dish them in a scollop-shell, run them over with butter and slic't lemon.
Take and wipe them clean, and put them in a pie made scollop ways, or in some other pretty work, fill the pie, and put them in whole with weight for weight in refined sugar, close it up and bake it, being baked ice it.
Boil them very well in white wine, fair water, and salt, take them out of the shells, and stew them with some of the liquor elder vinegar, two or three cloves, some large mace, and some sweet herbs chopped small; being well stewed together, dish four or five of them in scollop shells and beaten butter, with the juyce of two or three oranges.