Cassell's dictionary of cookery

The Scallop {Pecten maximus) is an edible shell-fish not to be despised. Broiled and stuffed with forcemeat, and served in its own shells, it not only forms an ornament to the table, but a pleasing variety among the fish. Every one knows the shell of this fish, which used to be worn on the hat or coat of pilgrims as a mark that they had crossed the sea for the purpose of paying their devotions in the Holy Land. Scallops lie at the bottom of deep water in beds, from which they are dredged up. The Mussel {3Iytihis edulis) is another of the mollusca that furnish a quota of food for the population of these islands. It is not often met with on the tables of the rich, but it is to be seen in the London markets and in the streets where people partake of such luxuries on foot. It was estimated by Professor Forbes that no less than four hundred thousand mussels were consumed annually in Edinburgh. They are not so easily digested as oysters, and are generally cooked before being eaten. At times the common mussel is poisonous. This poisonous effect has been attributed to the presence of copper, and in some instances this metal has been detected in the fish which have caused symptoms of poisoning ; in other cases, however, chemistry can give no further explanation of the catastrophe than that " it is probable that there is an animal poison present." The symptoms produced by mussel-poisoning are described by Dr. Taylor as uneasiness and sense of weight at the pit of the stomach, numbness of the extremities, heat and constriction in the mouth and throat, thirst, cramps ; or with swelling of the eyelids, heat and itching of the skin, with nettle-rash eruption ; also vomiting and diarrhoea, with colic. Emetics, followed by sal volatile or stimulants, would be appropriate treatment. Before using mussels, let them lie for some hours in cold water. Scatter in the water a table-spoonful of oatmeal; put them into a saucepan without water, and when the shells are well opened the mussels are done. Serve hot ; eat with vinegar and pepper and bread and butter. A side-dish of mussels may be made in this way : — Remove the shells, fry the fish in butter mixed with chopped parsley, pepper, and salt. Serve with lemon and brown bread and butter. "Another bivalve," says Dr. Lancaster, " sometimes eaten by the inhabitants of our coasts is the Razor-Fish {Solcn maximus). This creature would be interesting enough to us if it were not eaten, on account of its long, slightly-curved, and truncated shells, which resemble the blade of a razor. It is not uncommon on our sandy shores, where it lives buried in the sand. It is not difficult to find, as above the spot into which it has retired it leaves an impression of two holes united, something like a keyhole. It is, however, almost SHE (864) SHE