When your Mussels or Cockles are all
clean pick'd and wash'd, lay them to cool; and when their Liquor is well
fettled, pour off the Clear, and boil it up with the same sort of Spices
mentioned above for the pickled Oysters, with the same proportion of
Vinegar; and letting it stand till it is quite cold, put your Fish into
proper Pots, or little Barrels, and pour the Liquor upon them till they are
cover'd with it, and stop them up close: they will keep good two or three
Months, if the Liquor is now and then boiled up, but it must be always cold
before it be put upon the Fish.
In the Management of Cockles for pickling, or for eating any other way, let
the Shells be very well wash'd, and then lay the Cockles in a Pan of Salt
and Water for two or three days, to scour themselves from the Sand that is
in them at their first taking; but observe to shift the Salt and Water
every day. The largest Cockles that I have observ'd on the _English_ Coasts
are those found about _Torbay,_ which are sometimes brought to _Exeter_
Market; the Fish is as large as a good Oyster, and the Shells of some are
above two Inches and a half Diameter. Mussels and Cockles may likewise be
stew'd and grill'd in Scallop Shells, as directed for Oysters.
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