After having washed in several waters as many Cockles as
may be required, leaving them to soak for at least one hour
in each water, put them into a final bath with a piece
of salt in it, and having covered the bowl with a cloth
leave them for the night ; by the morning they will probably
have discharged all their sand, and be ready for cooking.
Have a very little water at the bottom of a large sauce-
pan and put the Cockles in to about half-full ; then set it
over the fire, and give the Cockles a good shake up now
and again as they get warm. When their shells are open
they are done, and should be cooked no longer, or they will
For details respecting Culinary Processes, Utensils Sauces, <fcc., referred to, see under their special heads.
THE ENCYCLOPAEDIA OF PRACTICAL COOKERY.
405
Cockles — continued.
be hard and unpalatable. The liquor at the bottom of the
saucepan may be strained through a cloth and used for
making sauce or moistening other dishes. Pick the Cockles
out of the shells with a fork.
Cockle Ketchup. — (1) Pound 2 breakfast-cupfuls of boiled
Cockles to a pulp, put this into a lined saucepan with a
pint of very strong old ale or sherry, season with loz. of
salt, foz. of mace, and 1 drachm of pepper, and set the
saucepan on a slow fire to simmer gently for ten minutes.
Pass the ketchup through a strainer or cloth, bottle it when
cool, and to each bottle add a little brandy✪ Cockle Ketchup. Cork the
bottles up securely, put them away in a cool place, and use
as required.
(2) Fill a pint measure with Cockles, and put them with-
out their liquor into a mortar with ^oz. each of ground mace,
cloves, and cayenne, also 1 dessert- spoonful of salt and three
boned anchovies, and pound them well. Put this into a
saucepan with the Cockle liquor, add 2 wineglassfuls of brandy
and 1 pint of any red wine, boil up once, strain through a
fine sieve, and bottle.
Cockle Salad. — Boil the fish slowly for half-an-hour with a
little water and 2 table-spoonfuls of vinegar. Cut 6oz. of
fat bacon into small pieces, put these in a frying-pan, and
fry them till the oil turns a pale golden colour. Take the
pan from the fire, and mix in one-third of vinegar to two-
thirds of the bacon oil. When cooked, drain the Cockles,
pick them out of their shells, and put them in a salad-bowl,
with some chopped dandelion-leaves. Season the salad with
salt and pepper✪ Cockle Salad, pour the bacon dressing over it, and serve.
Cockle Sauce. — Bub down until smooth 1 table-spoonful of
flour with | pint of the strained liquor from the boiled
Cockles, add a pat of butter, a sprinkle of pepper and
ground mace, and plenty of grated nutmeg. Warm this over
the fire until it thickens, and then put in a handful of
boiled Cockles ; simmer again for a few minutes to heat the
Cockles through, and serve.
Cockle Soup. — Trim as many boiled Cockles as you may
require — say 1 pint for the following receipt — and put them
into a soup-tureen. Melt ilb. of butter in a saucepan, stir
in 1 breakfast-cupful of flour, and let it stand on one side
to cool; then add 2qts. of white stock, lqt. of milk, and the
strained liquor and trimmings of the Cockles, and stir this
over the fire until it boils ; add 1 dessert-spoonful of anchovy
essence, 2 saltspoonfuls of salt, six peppercorns and one
blade of mace, and boil for ten minutes longer. Skim,
add j pint of cream✪ Cockle Soup, and strain it over the Cockles in the
tureen. Serve hot.
Page 396 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
After having washed in several waters as many Cockles as may be required, leaving them to soak for at least one hour in each water, put them into a final bath with a piece of salt in it, and having covered the bowl with a cloth leave them for the night ; by the morning they will probably have discharged all their sand, and be ready for cooking. Have a very little water at the bottom of a large saucepan and put the Cockles in to about half-full ; then set it over the fire, and give the Cockles a good shake up now and again as they get warm. When their shells are open they are done, and should be cooked no longer, or they will
For details respecting Culinary Processes, Utensils Sauces, <fcc., referred to, see under their special heads.
Cockles — continued.
be hard and unpalatable. The liquor at the bottom of the saucepan may be strained through a cloth and used for making sauce or moistening other dishes. Pick the Cockles out of the shells with a fork.
Cockle Ketchup. — (1) Pound 2 breakfast-cupfuls of boiled Cockles to a pulp, put this into a lined saucepan with a pint of very strong old ale or sherry, season with loz. of salt, foz. of mace, and 1 drachm of pepper, and set the saucepan on a slow fire to simmer gently for ten minutes. Pass the ketchup through a strainer or cloth, bottle it when cool, and to each bottle add a little brandy. Cork the bottles up securely, put them away in a cool place, and use as required.
(2) Fill a pint measure with Cockles, and put them without their liquor into a mortar with ^oz. each of ground mace, cloves, and cayenne, also 1 dessert- spoonful of salt and three boned anchovies, and pound them well. Put this into a saucepan with the Cockle liquor, add 2 wineglassfuls of brandy and 1 pint of any red wine, boil up once, strain through a fine sieve, and bottle.
Cockle Salad. — Boil the fish slowly for half-an-hour with a little water and 2 table-spoonfuls of vinegar. Cut 6oz. of fat bacon into small pieces, put these in a frying-pan, and fry them till the oil turns a pale golden colour. Take the pan from the fire, and mix in one-third of vinegar to twothirds of the bacon oil. When cooked, drain the Cockles, pick them out of their shells, and put them in a salad-bowl, with some chopped dandelion-leaves. Season the salad with salt and pepper, pour the bacon dressing over it, and serve.
Cockle Sauce. — Bub down until smooth 1 table-spoonful of flour with | pint of the strained liquor from the boiled Cockles, add a pat of butter, a sprinkle of pepper and ground mace, and plenty of grated nutmeg. Warm this over the fire until it thickens, and then put in a handful of boiled Cockles ; simmer again for a few minutes to heat the Cockles through, and serve.
Cockle Soup. — Trim as many boiled Cockles as you may require — say 1 pint for the following receipt — and put them into a soup-tureen. Melt ilb. of butter in a saucepan, stir in 1 breakfast-cupful of flour, and let it stand on one side to cool; then add 2qts. of white stock, lqt. of milk, and the strained liquor and trimmings of the Cockles, and stir this over the fire until it boils ; add 1 dessert-spoonful of anchovy essence, 2 saltspoonfuls of salt, six peppercorns and one blade of mace, and boil for ten minutes longer. Skim, add j pint of cream, and strain it over the Cockles in the tureen. Serve hot.
Records on this page
Cockle KetchupCockle SaladCockle Soup