Another Way to Stew Muscles

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Clean, and stew your Muscles, as in the foregoing Receipt, only to a Quart of Muscles, put a Pint of Liquor, and a quarter of a Pound of Butter rolled in a very little Flour. When they are enough, have some Crumbs of Bread ready, and cover the Bottom of your Dish thick, grate half a Nutmeg over them, and pour the Muscles and Sauce all over the Crumbs, and send them to Table.