CARDIAD^. COCKLE. 
35 
In the reign of King John, we read of vessels called 
cogs/^ They were supposed to be short and of great 
breadth, like a cockle-shell, whence they are said to have 
derived their name. The name cog was variously 
written, viz. kogge, gogga, kogh, cocka, coqua, etc. 
Cogs ” were used for the conveyance of passengers 
from England to France, and as coasting vessels.* 
Cockle Soup. — Scald, drain, beard, and wash carefully 
four dozen of cockles, reserving their liquor in a pan. 
Put 4 ounces of butter into a stewpan to barely dissolve 
over the fire ; mix in 4 ounces of flour ; moisten with a 
pint and a half of good white stock or milk ; season 
witli nutmeg, a pinch of cayenne, and a teaspoonful of 
anchovy ; add half a pint of cream ; stir over the fire 
for a quarter of an houFs gentle boiling, and then, hav- 
ing cut the cockles in halves, pour the hot soup over 
them in the tureen. f 
Cockle Sauce . — Clean cockles thoroughly from all 
particles of sand, put them into a saucepan with the 
liquor and a little water, thicken with flour and butter, 
adding pepper, salt, a little mace, and some cream. 
Soyer’s Porridge of Cockles, oysters, or mussels, for 
the poor. They make a most nourishing and palatable 
food, and on the coast a very economical one. — Take two 
dozen oysters, or if you use cockles or mussels take a 
quart of either, put them into an earthen jar with their 
liquor and three tablespoonfuls of flour; place it on the 
fire and stir them round and round ; add a little salt and 
pepper and they are done. Eat them thus or add 
them to soup or porridge. A little dripping or lard is 
an improvement, also a bay leaf, mint, or an onion sliced. 
^ See Hist, of the Eoyal Navy, by Sir N. H. Nicolas, vol. i., note, p. 128. 
t Francatelli’s ‘ Cook’s Gruide,’ 
D 2 
