Hustled Cockles. — Put the Cockles in a large tin saucepan,
without any water, and set the pan without its lid on a
brisk fire. The Cockles will let out enough liquid to prevent
burning. As ' they begin to warm, shake them about in the
saucepan. When the shells open, they are done enough.
Turn them into a deep dish with the hot liquor strained
throrrgh a tammy over them, and serve immediately.
Pickled Cockles. — Take as many as may be required of
Hustled Cockles, pick them out of their shells, put them
into a preserving-jar, and shake a little pepper over them.
Strain the liquor from the Cockles through a tammy, mix
it with a similar quantity of vinegar✪ Hustled Cockles, and pour it over the
Cockles. Tied down in the usual manner, these can be kept
for several days, and form a nice little dish for incidental use.
Cold Cockles cooked in any way can be preserved as above.
Scalloped Cockles. — (1) Cook the Cockles as for Hustled
Cockles, add to them while in the saucepan a piece of
butter, a little pepper and grated nutmeg, and a very little
flour. Line some scallop shells with breadcrumbs, on these
put a layer of Cockles, sprinkle over them more breadcrumbs,
and add another layer of Cockles. Moisten with a few tea-
spoonfuls of the Cockle liquor, cover thickly with breadcrumbs,
lay a few little pieces of butter on each, sprinkle chopped
parsley over, and put them in the oven until the outsides
are crisp and brown. Serve while very hot, with lemons cut
into quarters✪ Scalloped Cockles to be squeezed over them. Cayenne pepper
should be served with these.
(2) Open sufficient live Cockles that have been well washed
in several waters, put them into a stewpan on the stove,
and just warm them ; drain them on a sieve, reserving their I
Cockles — continued.
liquor, wash them in cold water, and put them to drain
again. Put into a stewpan 2oz. of fresh butter and a piled
table-spoonful of flour, and mix thoroughly over the fire with
a wooden spoon ; pour in the strained Cockle liquor and a
gill of cream, and stir the sauce upon the fire until it boils.
Let it boil for ten minutes ; by that time it will be greatly
reduced. Put the Cockles into it, add the juice of half a
lemon, and season with pepper and salt. Put this mixture
into scallop or oyster shells, cover over with fried bread-
crumbs, and about fifteen minutes before they are wanted
put them into the oven. Dish them upon a folded napkin,
’ and serve very hot.
(3) Wash the shells several times till they are quite clean,
but do not soak them in water or let them lie in it. Plunge
them into boiling water, but only just sufficient to cover,
and keep the water boiling till the shells open ; while
they are boiling keep the saucepan closely covered, and shake
it frequently. When the Cockles are done, that is, when the
shells open, pick them out of the shells and save the liquor
that runs from them. If there are a pint of Cockles when
taken out of their shells, add to them 5 pint of their liquor,
and put them in a saucepan over the fire, together with a blade
of mace and a bit of butter rolled in flour, and let them stew
gently for a few minutes. Have some clean scallop shells
ready and well heated, pour the stewed Cockles into them,
cover the top with fine breadcrumbs, stick little bits of butter
over them, brown them in front of the fire, and serve hot.
Page 397 · 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
Hustled Cockles. — Put the Cockles in a large tin saucepan, without any water, and set the pan without its lid on a brisk fire. The Cockles will let out enough liquid to prevent burning. As they begin to warm, shake them about in the saucepan. When the shells open, they are done enough. Turn them into a deep dish with the hot liquor strained through a tammy over them, and serve immediately.
Pickled Cockles. — Take as many as may be required of Hustled Cockles, pick them out of their shells, put them into a preserving-jar, and shake a little pepper over them. Strain the liquor from the Cockles through a tammy, mix it with a similar quantity of vinegar, and pour it over the Cockles. Tied down in the usual manner, these can be kept for several days, and form a nice little dish for incidental use. Cold Cockles cooked in any way can be preserved as above.
Scalloped Cockles. — (1) Cook the Cockles as for Hustled Cockles, add to them while in the saucepan a piece of butter, a little pepper and grated nutmeg, and a very little flour. Line some scallop shells with breadcrumbs, on these put a layer of Cockles, sprinkle over them more breadcrumbs, and add another layer of Cockles. Moisten with a few teaspoonfuls of the Cockle liquor, cover thickly with breadcrumbs, lay a few little pieces of butter on each, sprinkle chopped parsley over, and put them in the oven until the outsides are crisp and brown. Serve while very hot, with lemons cut into quarters to be squeezed over them. Cayenne pepper should be served with these.
(2) Open sufficient live Cockles that have been well washed in several waters, put them into a stewpan on the stove, and just warm them ; drain them on a sieve, reserving their I
Cockles — continued.
liquor, wash them in cold water, and put them to drain again. Put into a stewpan 2oz. of fresh butter and a piled table-spoonful of flour, and mix thoroughly over the fire with a wooden spoon ; pour in the strained Cockle liquor and a gill of cream, and stir the sauce upon the fire until it boils. Let it boil for ten minutes ; by that time it will be greatly reduced. Put the Cockles into it, add the juice of half a lemon, and season with pepper and salt. Put this mixture into scallop or oyster shells, cover over with fried breadcrumbs, and about fifteen minutes before they are wanted put them into the oven. Dish them upon a folded napkin,
’ and serve very hot.
(3) Wash the shells several times till they are quite clean, but do not soak them in water or let them lie in it. Plunge them into boiling water, but only just sufficient to cover, and keep the water boiling till the shells open ; while they are boiling keep the saucepan closely covered, and shake it frequently. When the Cockles are done, that is, when the shells open, pick them out of the shells and save the liquor that runs from them. If there are a pint of Cockles when taken out of their shells, add to them 5 pint of their liquor, and put them in a saucepan over the fire, together with a blade of mace and a bit of butter rolled in flour, and let them stew gently for a few minutes. Have some clean scallop shells ready and well heated, pour the stewed Cockles into them, cover the top with fine breadcrumbs, stick little bits of butter over them, brown them in front of the fire, and serve hot.
Records on this page
Hustled CocklesCockles in Cream SauceScalloped Cockles