To stew Muscles


Wash them clean, and boil them in water, or beer and salt; then take them out of the shells, and beard them from gravel and stones, fry them in clarified butter, and being fryed put away some of the butter, and put to them a sauce made of some of their own liquor, some sweet herbs chopped, a little white-wine, nutmeg, three or four yolks of eggs dissolved in wine vinegar, salt, and some sliced orange; give these materials a warm or two in the frying-pan, make the sauce pretty thick, and dish them in the scollop shells.