MYTILIDJE. 
65 
mussels, wash them and place in a stewpan over the fire 
for ten minutes, to open the shell (sometimes a small crab 
will be found in them, which remove, as they are rather 
unwholesome) ; replace them, with their liquor, and bot- 
tom shell, in the pan ; add a spoonful of flour, mixed with 
some butter or lard, and a spoonful of chopped parsley • 
stir it, and stew for five minutes, and serve. If re- 
quired in large quantities, take the large boiler, put therein 
41b. of lard or butter, and 41b. of sliced onions; fry for 
five minutes. Have ready 2 pailfuls of mussels out of 
the shell, and in their liquor, which put in the boiler 
with 1 lb. of salt, 2 oz. of pepper, 2 oz. of sugar, 2 lb. of 
chopped parsley, and 2 lb. of flour, mixed with water 
to the thickness of good cream ; boil ten or fifteen mi- 
nutes, stir it gently with a wooden spatula, and serve. 
If not required maigre, use instead of water the same 
quantity of boiling stock mixed with flour ; a flavour of 
herbs may be given if liked, and bits of meat added to it.^^ 
Mussel Cleanse, beard, wash, and blanch or 
parboil two quarts of mussels, take all the white fat 
mussels out of their shells, and place in a bain-marie, 
reserving their liquor in a basin. Then knead 4 oz. 
of butter with 2 oz. of flour, some nutmeg, pepper, 
and salt, add the liquor from the mussels, a piece of 
glaze, and half a pint of cream ; stir the whole on the 
stove fire till it boils, and keep it boiling for ten 
minutes, then add a season of 4 yolks of eggs, and pass 
through a tammy on the mussels ; just before sending 
the sauce to table, throw in a tablespoonful of chopped 
and blanched parsley, and a little lemon-juice. This 
sauce is well adapted for boiled whitings, turbot, cod, 
haddock, and gurnet. 
* Francatelli’s ‘ Modern Cook.’ 
F 
