Mussels and Rice, — Cleanse the shells
as before du-ected. Boil the mussels and re-
move the beards. Strain their liquor for use.
Pick, wash, and soak thii-teen ounces of rice,
and boQ as for cuiTy. When ready, season
with pepper, salt, nutmeg, and add an ounce
and a half of butter, ^vith a little of the mussel
liquor and the fish, which should be all warmed
together, or warm up the mussels for the
centre of a dish, and place the rice round as a
border. Time, fifteen to twenty-five minutes
to boil rice.
Mussels for Garnish.— Cleanse, scrape,
and boil a quai-t of mussels, after draining
them from the cleansing water, in a pint of
French white wine or a pint of good sweet
cider, with a quarter of an ounce of pepper,
the same of salt, a bunch of parsley, and an
onion, sliced. Put these ingredients into a
deep stewpan, throw in the mussels, cover, and
toss them well about until they open. Remove
them at once, beard them, dip each one into hot
water, and then drain on a soft cloth for use.
The above ingredients will be suflicient for a
larger quantity of mussels, but as they are best,
that is, more equally done, in small quantities,
a second dressing may be made without any
additional cost.
Mussels, Fried. — Cleanse and boil in the
usual way, but when bearded lay them out to
drain on a soft cloth. Make a thick batter
with two e^gs, their liquor, an ounce of butter,
and as mucJi flour as wiU be required ; season
with pepper, salt, nutmeg, and a little grated
lemon-peel and minced parsley✪ Mussels, Fried. Thicken this
batter over a slow fire, pour it when quite
smooth and thick into a basin, and with a fork
dip each mussel into it, and when well covered
place each one on a board to get cold and
harden, when they should be rolled in fine
bread-crumbs, and fried in boiling lard to a light
brown. Sers'c, an-anged high in the centre of
a dish, with parsley as a garnish, or as a
garnish for fried or boiled fish. Time, five or
six minutes to frj-.
Mussels, Ketchup of.— When carefully
prepared and cooked, mussels make a variety
of wholesome and agreeable dishes. The shells
must be first cleansed by repeated washing and
scraping, and afterwards be well rinsed in a
colander until the drippings are quite clear.
Put them into a large iron saucepan with only
the water that hangs about the shells. Cover
closely, and shake the mussels whUe heating to
expedite their opening. As soon as this is accom-
plished (they will be hard and indigestible if
kept over the fire too long), turn them into a
clean earthen i)an, and commence to beard and
remove the black part. Take a pint and a half
of carefully -picked mussels, and pound them in a
MUS
(437)
MUS
mortar, then boil with a pint of made wine or
cider, and a full pint of the juice that flowed
from the mussels when boiled, a drachm of
cayenne, and two drachms of powdered mace✪ Mussels, Ketchup of.
When sulhcienlly boiled and skimmed, strain
through a hair sieve. Bottle when cold, and
see that the bottles are sealed as well as corked.
Page 953 · 5 recipe records on this page
Presented as published in 1892. 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
Mussels and Rice, — Cleanse the shells as before directed. Boil the mussels and remove the beards. Strain their liquor for use. Pick, wash, and soak thirteen ounces of rice, and boQ as for curry. When ready, season with pepper, salt, nutmeg, and add an ounce and a half of butter, with a little of the mussel liquor and the fish, which should be all warmed together, or warm up the mussels for the centre of a dish, and place the rice round as a border. Time, fifteen to twenty-five minutes to boil rice.
Mussels for Garnish.— Cleanse, scrape, and boil a quart of mussels, after draining them from the cleansing water, in a pint of French white wine or a pint of good sweet cider, with a quarter of an ounce of pepper, the same of salt, a bunch of parsley, and an onion, sliced. Put these ingredients into a deep stewpan, throw in the mussels, cover, and toss them well about until they open. Remove them at once, beard them, dip each one into hot water, and then drain on a soft cloth for use. The above ingredients will be suflicient for a larger quantity of mussels, but as they are best, that is, more equally done, in small quantities, a second dressing may be made without any additional cost.
Mussels, Fried. — Cleanse and boil in the usual way, but when bearded lay them out to drain on a soft cloth. Make a thick batter with two e^gs, their liquor, an ounce of butter, and as much flour as will be required ; season with pepper, salt, nutmeg, and a little grated lemon-peel and minced parsley. Thicken this batter over a slow fire, pour it when quite smooth and thick into a basin, and with a fork dip each mussel into it, and when well covered place each one on a board to get cold and harden, when they should be rolled in fine bread-crumbs, and fried in boiling lard to a light brown. Serve, arranged high in the centre of a dish, with parsley as a garnish, or as a garnish for fried or boiled fish. Time, five or six minutes to frj-.
Mussels, Ketchup of.— When carefully prepared and cooked, mussels make a variety of wholesome and agreeable dishes. The shells must be first cleansed by repeated washing and scraping, and afterwards be well rinsed in a colander until the drippings are quite clear. Put them into a large iron saucepan with only the water that hangs about the shells. Cover closely, and shake the mussels whUe heating to expedite their opening. As soon as this is accomplished (they will be hard and indigestible if kept over the fire too long), turn them into a clean earthen pan, and commence to beard and remove the black part. Take a pint and a half of carefully -picked mussels, and pound them in a
MUS
(437)
MUS
mortar, then boil with a pint of made wine or cider, and a full pint of the juice that flowed from the mussels when boiled, a drachm of cayenne, and two drachms of powdered mace. When sufficiently boiled and skimmed, strain through a hair sieve. Bottle when cold, and see that the bottles are sealed as well as corked.
Records on this page
Mussels, FriedMussels and RiceMussels for GarnishMussels, PickledMussels, Ketchup of