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Bush Cooking (No. 3)
Cooking Shellfish
Scallops, those bivalves with fan-shaped fluted shells often left lying by fishermen on southern beaches, are well worth cooking. Boil them for a few minutes in sea-water, then open the shells, pick out all the white meat, place it in a saucepan with grated potato, milk, butter, and a little parsley, and simmer gently for half an hour. A very fine soup results.
To cook oysters or rather large shellfish on the camp-fire lay them on a bed of very hot coals till the shells open and they begin to steam, then rake out of the fire and eat at once with bread and butter.
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