36 
EDIBLE BRITISH MOLLUSKS. 
Scalloped Cockles . — Wash the cockles well, then scald 
some dozens of them ; strain the liquor into a stew- 
pan, and add thereto 2 ounces of butter, mixed with 2 
ounces of flour, a little cream, anchovy, nutmeg, and 
cayenne ; stir the sauce over the fire to boil and reduce 
for ten minutes, then add a couple of yolks of eggs, and 
a little lemon-juice, and some chopped parsley ; add the 
cockles ; stir altogether over the fire for a few minutes, 
and fill some scallop shells with this preparation. Cover 
them over with a thick coating of fried bread-crumbs ; 
place them on a baking-sheet in the oven for five mi- 
nutes, and serve them quite hot.* 
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, 2 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 thick- 
ness; add a large spoonful of essence of anchovy and 
one of mushroom ketchup. t 
The natives of the seignory of Gower cook cockles in 
various Avays ; sometimes they fry them with ham. They 
also make excellent pies of cockles Avith chopped chives, 
a layer of bacon being placed at the bottom of the dish ; 
or they fry the cockles with oatmeal and chives, or oat- 
meal alone; they also make of them an excellent and 
nutritious soup. 
In Ireland, the common cockles are cooked in their 
shells over the fire, and eaten with oaten cake. The 
shells are separated by twisting them apart, and a little 
butter is put into the shell, which is then placed on the 
turf-fire till the fish inside is fried. 
* Francatelli. f Murray’s Modern Domestic Cookery. 
