Quoting Denis Mosko to Dave Drum <=-

smaller bottles or keep in the quart jug.

Jug is another name for jar.

Jug as jar from glass.

There's a slight difference. Jars are generally glass but could be
plastic, one liter or smaller in size, have straight sides and a wide
brim (top). The fastener to seal it is usually a metal or hard
plastic screw-on lid.

Jugs can be made from heavy stoneware, glass or plastic and tend to
be 2 litres or larger. They are also straight sided but narrow to a
small top to pour from and have a side handle to help hold it. The
sealer can be a screw top lid or a cork or glass stopper or plug in
old fashioned ones.

This recipe is generic English but Yorkshire is well known for its
scallop and oyster beds.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Scallop and Leek Tart
Categories: Scallops, Smoked, British, Pies, Bacon
Yield: 4 Servings

Shortcrust pastry
8 Leeks; thin and young
10 King scallops
60 g Unsalted butter
4 ts Walnut oil
2 ts Parsley; chopped
Salt and pepper
2 Rashers smoked streaky
-rindless bacon
2 tb Balsamic vinegar

Preheat the oven to 200C/400F/gas6.

Line greased tins with the pastry and bake blind. Slice the leeks
thinly and sweat off in the melted butter in a heavy based pan.
Add the smoked bacon and cook together then add the parsley, a
little salt and black pepper, stirring in thoroughly. Turn the
heat down low and place a lid on and cook gently.

Slice the king scallops thinly and set aside. Retain the roe to
make the sauce.

Place a little leek mixture in each base of the tart case and
smooth down. Arrange the scallops neatly, overlapping. Drizzle
with the walnut oil and season, bake in the oven for a further 2-3
minutes only.

Carlton Food Network http://www.cfn.co.uk/

MMMMM





Cheers

Jim


... Popcorn is a vegetable.

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