To Stew Muscles

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Wash them very clean from the Sand in two or three Waters, put them into a Stew-pan, cover them close, and let them stew till all the Shells are opened, then take them out, one by one, pick them out of the Shell, and look under the Tongue to see if there be a Crab; if there is, you must throw away the Muscle; some will only pick out the Crab, and eat the Muscle. When you have picked them all clean, put them into a Sauce-pan, to a Quart of Muscles put Half a Pint of the Liquor strained through a Sieve, put in a Blade or two of Mace, a Piece of Butter, as big as a large Wallnut, rolled in Flour, Jet them stew, toast some Bread brown, and lay them round the Dish, cut thus ∆, pour in the Cockles, and send them to Table hot.

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