68 
EDIBLE BRITISH MOLLUSKS. 
the shell, all their own juiciness/^* Meat dressed in the 
same manner is most delicious. 
Cullis of Mussels . — Stew them and strain them ; fry 
carrots, 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 
mussel, 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.f 
Fam. OSTREAD^. 
OSrRFA.— OYSTER. 
OsTREA EDULis, Liiingeus. Edible -Shell 
nearly round, though variously shaped, inequivalve ; the 
* King’s ‘ Adventures of the Beagle,’ vol. i. p. 291. 
t ‘The Housekeeper’s Gruide,’ by Esther Copley, pp. 194, 195. 
