When the Oysters
are cold, put them into Jars or Gally-pots, and pour the Liquor with the
Spice cold upon them; then tie them down with Leather.
The Mussel and Cockle may be pickled after the same manner, only allowing
this difference; _i.e._ that Cockles and Mussels are taken out of their
Shells by setting them over the Fire, and opening them by the Heat; but
before-hand the Shells must be wash'd very clean, and then must be put in
the Sauce-pan without Water, they of themselves will soon produce Liquor
enough: then as the Shells open, take out the Fish, and wash every one well
in Salt and Water; but as for the Mussels, they must every one be carefully
look'd into, and discharg'd from that part which is call'd the Beard, and
also particular care must be taken to examine whether there are any Crabs
in them, for they are very poisonous, and as they lie in the Mouth of the
Mussel, may easily be discover'd; they are commonly as large as a Pea, and
of the shape of a Sea-Crab, but are properly Sea-Spiders: the Mussels
however where you find them, are not unwholesome, and it is only the eating
of this little Animal, which has been the occasion of People's swelling
after they had eaten Mussels, but the goodness of the Fish is well enough
worth the Care of looking after that.
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