Curry of Scallops.

Wash, drain, and scald, a pint of scallops; put them into a saucepan, add half a teaspoonful of salt, small piece of a bay-leaf, three whole cloves, and a pint and a half of milk; boil thirty minutes. In a frying pan prepare a Curry sauce as follows: Put into the pan a tablespoonful of Antonini Olive Oil in which a few cloves of garlic had been steeped, add two teaspoonfuls of J. P. Smith's Curry Powder, a chopped sweet Spanish pepper and a gill of beef broth, or hot water containing a teaspoonful of Maggi Bouillon; cover and cook five minutes. Add a pint more of the liquid, a teaspoonful of rice flour dissolved in cold water, two tablespoonfuls of mild Chutney, and the grated outside peel of a lemon; stir and simmer a few moments. Drain the scallops, put them in the centre of a hot platter, surround them with the sauce without pouring any of it over them; around the outer edge arrange a neat border of hot boiled rice, and send to table with a sauce-boat full of fresh orange juice.