Stewed Mussels

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
For the gravy
For the mussels
For testing mussels
Instructions (6)
  1. Thicken the gravy with a little flour.
  2. Boil it up.
  3. Put in the mussels with their liquor and let them be hot.
  4. Pour them into your dish and serve them up.
To test mussels for quality
  1. When you stew the mussels, put a half crown into the sauce-pan.
  2. If the half crown is discoloured, the mussels are not wholesome.
Original Text
in some gravy, with pepper and salt; thicken it with a little flour, boil it up, put in the mussels with their liquor, and let them be hot; then pour them into your dish, and serve them up. There are some mussels of a pernicious quality; to know which, when you stew them, put a half crown into the sauce-pan, and if it is discoloured, the mus- sels are not wholesome.
Notes
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