Muſcels

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 (5)
Instructions (13)
  1. Wash the mussels very clean in several waters.
  2. Put them into a stew-pan and cover them close.
  3. Let them stew till the shells open.
  4. Pick out the fish clean, one by one.
  5. Look under the tongue to see if there be a crab, and if you find one, throw that mussel away.
  6. You will likewise find a little tough article under the tongue, which you must pick off.
  7. Having thus properly cleaned them, put them into a saucepan.
  8. To a quart of mussels, put half a pint of the liquor strained through a sieve.
  9. Add a few blades of mace.
  10. Add a small piece of butter rolled in flour.
  11. Let them stew gently.
  12. Lay some toasted bread in the dish.
  13. When the mussels are done, pour them on the toasted bread and serve them up.
Original Text
Muſcels. WASH them very clean in ſeveral waters, then put them into a ſtew-pan, and cover them cloſe. Let them ſtew till the ſhells open, and then pick out the fiſh clean, one by one. Look under the tongue to ſee if there be a crab, and if you find one, throw that muſcel away. You will likewiſe find a little tough article under the tongue, which you muſt pick off. Having thus properly cleaned them, put them into a saucepan, and to a quart of muſcles, put half a pint of the liquor ſtrained through a ſieve; add a few blades of mace, a ſmall piece of butter rolled in flour, and let them ſtew gently. Lay ſome toaſted bread in the diſh, and when the muſcels are done, pour them on it, and ſerve them up.
Notes
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