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Catherine Brown

Cockles

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Preparation info
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Method

Wash the cockles thoroughly in several changes of water. Boil until they open. Separate meat from shells. Roll the cockles in oatmeal and fry in butter

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