84 EDIBLE BRITISH MOLLFSCA. 



Another Ragout of Mussels. Cleanse some mussels, 

 and put them into a stew-pan on a stove, till they open. 

 Take them out of their shells, and keep their liquor ; 

 then blanch them in butter. Put some mushrooms in 

 a stew-pan, with a bunch of sweet herbs, and pepper ; 

 some veal gravy to moisten the whole; then stew it 

 on a slow fire. Your sauce being done, take off the 

 fat, and thicken it with cullis of veal and ham ; then 

 put in your mussels with some of their own liquor, 

 and let it do slowly, taking care that it does not boil ; 

 let it be relishing, and serve it up hot for a dainty 

 dish.* 



To Boil Mussels (Truro recipe). Place them in a 

 saucepan with very little water, as their own liquor 

 helps to boil them. As soon as the shells open take 

 out the fish, and wash them in a small quantity of 

 cold water (about a pint), with a lump of salt about 

 the size of a halfpenny. Open them and take out 

 the little crab if there is one, and cut out the hard 

 byssus. 



Cullis of Mussels. Stew them, and strain them ; 

 fry carrots, parsnips, parsley, basil, lemon, crumbs, a 

 dozen almonds ; moisten them with broth ; strain and 

 keep the broth for use. 



Mussels may be served in the shells, after having 

 been boiled, as many persons prefer to pick the fish 

 out themselves, and eat them with cold butter. 



The Neapolitans, as mentioned by Poli, eat mussels 

 raw and fried, besides making patties and sauces of 

 them. 



Chilian Method of cooking Shell-fish. A. hole is dug 

 in the ground, in which large smooth stones are laid, 

 * ' The Lady's Companion.' 



