SHELLFISH. 



Scalloped Collops. 



First remove the collops from the shells without 

 tearing them, and then soak in a little weak salt 

 and water to free them from sand and grit. Then 

 parboil them for five minutes in their own liquor, 

 and drain them. Now the liquor from the collops 

 should be put into a small stewpan with a piece of 

 butter, a spoonful of flour, nutmeg to taste, a dust 

 of cayenne pepper, one boned and minced anchovy, 

 and a tablespoonful of cream ; stir this sauce over 

 the fire, and boil for ten minutes, and place the 

 collops back in their respective deep shells. Cover 

 each of them with a good spoonful of the sauce, 

 finish with a layer of fried bread-crumbs. Heat 

 them in the oven and send them to table. 



To Cook Cockles. 



Wash the cockles in two or three waters, and 

 scrub the shells well, and cleanse them with strong 

 salt and water. Then put them in a clean sauce- 

 pan, with a tablespoonful of water (if they are to 

 be boiled), and lay a clean towel over them. 

 Shake the saucepan constantly to prevent them 

 burning. As soon as the shells open they are 

 cooked enough. They are best roasted on a tin 

 placed on a stove, and eaten hot with pepper and 

 vinegar, and bread and butter. Cockles may be 

 dressed in all the ways of oysters and mussels, ex- 

 cept frying. 



Cockle Sauce. 



Prepare a gallon of cockles as for boiling. Set 

 them on the fire, and when the shells opeii, strain 



