54 EDIBLE BRITISH MOLLUSCA. 



with a fish cullis, let it be of high relish ; and serve up 

 hot* 



Cockle Pie. — Wash them well, put into a stew-pan 

 to open ; then take them out of their shells and par- 

 boil them; wash them very clean in the water they 

 were boiled in, and a little white wine ; mince them 

 small with the yolks of hard-boiled eggs; season with 

 salt, pepper, and nutmeg, and squeeze in the juice of 

 one or two oranges (Seville are the best) ; put them 

 in your dish covered with paste, close them up, and 

 bake them ; when baked, liquor with butter, and white 

 wine, and garnish with slices of orange, f 



To Stew Cockles. — Clean them and wash them from 

 the sand in three or four waters ; boil them and pick 

 them out of the shells. To a pint of the fish put 

 half-a-pint of fish stock, two ounces of butter, and 

 some pepper and salt ; add a spoonful of flour, stirred 

 in gradually, and simmer over a slow fire until it is of 

 a proper thickness ; add a large spoonful of essence of 

 anchovy, and one of mushroom ketchup. J 



To Stew Cockles (A Grower Eecipe). — Wash the 

 cockles well and put them in a saucepan on the fire 

 to open ; this requires care, as, if they are left on long 

 they become very tough ; they should only just be 

 warmed enough to make them open. The usual way 

 of boiling them until they fall to the bottom saves 

 trouble, but spoils the fish. Fry some bacon, then 

 take it out of the frying-pan and keep it warm, and 

 put a quart of cockles into the fat that flowed out of 

 it. Fry the cockles for some time, stirring them 

 constantly, but do not brown them much ; then add 



* ' Lady's Companion,' vol. i. t Ibid. 



X Murray's ' Modern Cookery.' 



