68 EDIBLE BRITISH MOLLUSKS. 



the shellj all their own juiciness."* Meat dressed in the 

 same manner is most delicious. 



Cullis of Mussels. — Stew them and strain them ; fry 

 carrotSj parsnips, parsley, basil, lemon, crumbs, a dozen 

 of almonds ; moisten them with broth ; strain and keep 

 the broth for use. 



Mussels and Cockles must first be well washed in se- 

 veral waters, and then boiled in a closely covered sauce- 

 pan, without water. When the shells open, take out the 

 fish, strain the liquor, pick out the meat, carefully re- 

 moving a tough membrane from the tongue of each 

 jnussel, and a substance resembling a small crab, which 

 would be highly pernicious. To ascertain that nothing 

 injurious remains, dip a silver spoon into the hot liquor. 

 If it turns black, the next thing is throw the whole 

 away ; but, if otherwise, proceed to simmer the fish in 

 the liquor, with a little salt and nutmeg, and a good 

 piece of butter rolled in flour. Serve on toasted bread. 



N.B. — This dish may be enriched by the addition of 

 strong gravy, chopped mushrooms, anchovy, lemon-juice, 

 and a larger proportion of butter, but it is generally pre- 

 ferred in its more simple form ; indeed, many persons 

 prefer having the fish served in the shells, to pick them 

 out themselves, and eat with cold butter.t 



Fam. OSTEEAD^. 



0S77?£;.4.— OYSTER. 



OsTREA EDULis, Liuuseus. Edible Oyster. — Shell 

 nearly round, though variously shaped, inequivalve ; the 



* King's ' Adventures of the Beagle,' toI. i. p. 291. 



t 'The Housekeeper's Guide,' by Esther Copley, pp. 194, 195. 



