Working as I do in the antiques and auction business, I'm often lucky enough to pick up interesting bargains. The latest acquisition to my modest cookery library is a copy of the Bestway Cookery Gift Book, circa 1938. It's a smallish, slightly stained volume, which has the added plus of having once been part of the Anton Mosimann Collection. If you see any similar books from the 1930's, I would urge you to buy them, as cook-books from this period are becoming increasingly hard to track down.
I had a look to see if there were any recipes which I could post on The Greasy Spoon. Tastes change, and I reckoned that dishes like Gooseberry Custard, and Monday Pudding, wouldn't go down that well in today's world of sun-dried tomatoes, and properly cooked squid-ink risotto.
However, I found a simple recipe for Shirred Eggs with Scallops, which I think, would make an excellent first course. I've adapted it slightly.
Take some fresh, medium-sized scallops, cut them into quarters, and flash-fry them in a pan. They will need very little cooking. Put the scallops into a ramekin dish. Next, make a white sauce in the usual way. Remember, that's butter, flour, and then milk, and a bit of nutmeg. Pour the white sauce over the scallops, and then break a fresh egg onto the top. Season with salt and pepper and add a knob of unsalted butter. Bake in a medium oven, until the eggs are set; and then decorate with some chopped parsley. Ideally, you want the egg yolks to remain soft, and slightly runny.