To preserve Cockles

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

melted bacon ↝ Beef, bacon, cooked [Bacon]
bay salt ↝ Spices, bay leaf [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
vinegar ↝ Vinegar [Mustard and other condiments]
a lemon sliced ↝ Lemon, raw [Citrus fruits]
an onion stuck with cloves ↝ Onions, raw [Vegetables and Vegetable Products]
melted butter clarified ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (3)

Let them be well cleaned, then put them into a pot, with some melted bacon, and boil them a little.
About half an hour after, add a little bay salt, some pepper, a little vinegar, a lemon sliced, and an onion stuck with cloves.
When the bacon begins to stick to the pot, take them up, put them into the pan you would keep them in, lay a clean linen cloth over them, and pour melted butter clarified over them, to keep them close from the air.

Original Text

To preserve Cockles.
LET them be well cleaned, then put them into a pot, with some
melted bacon, and boil them a little. About half an hour after,
add a little bay salt, some pepper, a little vinegar, a lemon sliced,
and an onion stuck with cloves. When the bacon begins to stick
to the pot, take them up, put them into the pan you would keep
them in, lay a clean linen cloth over them, and pour melted butter
clarified over them, to keep them close from the air. These
make a pretty plate and supper.

Notes

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