The frugal housewife; or, experienced cook : wherein the art of dressing all sorts of viands with cleanliness, decency, and elegance is explained in five hundred approved receipts ... / originally written by Susanna Carter, but now improved by an experienced cook in one of the principal taverns in the city of London.
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To dress Oysters, Mussels, and Scollops.
gether in the bottom of a dish,,and pour the fish and sauce
over it. Send it to table hot. If it be craw-fisli or
prawns, garnish the dish with some of the biggest claws
laid thick round. Water will do in the room of wine,
only add a spoonful of vinegar.
To make Scollops of Oysters. Put oysters into scollop
shells for that purpose, set them on a gridiron over a
good clear fire, let them stew till you think they are
enough, then have ready some crumbs of bread rubbed
in a clean napkin, fill your shells, and set them before a
good fire, and baste them well with butter. Let them be
of a fine brown, keeping them turning, to be brown all
over alike: but a tin oven does them best before the fire.
They eat much the best done this way, though most
people stew the oysters first in a saucepan, with a blade of
mace, thickened with a piece of buttet, and fill the shells,
and then cover them with crumbs, and brown them with
a hot iron: but the bread has not the fine taste of the
former.
To stew Mussels. Wash them very clean from the sand
in two or three waters, put them in a stewpan, cover
them close, and let them stew till all the. shells are
opened ; then take them out one by one, pick them out
of the shell’s, and look under the tongue to see if there
be a crab ; if there is, you must throw away the mussel;
some only pick out the crab, and eat the mussel. When
you have picked them all ciean, put. them in a sauce-
pan : to a quart of mussels put. half a pint of the liquor
strained through a sieve, put in a blade or two of mace,
apiece of butter as big as a large walnut rolled in flour ;
let them stew : toast bread brown, and lay them round
the dish, cut three-corner-ways; pour in the mussels,
and send them to table hot.
To stew Scollops. Boil them well in salt and water,
lake them out and stew them in a little of the liquor, a
little white wine, a little vinegar, two or three blades of
mace, two or three cloves, a piece of butter rolled in
flour, and the juice of a Sevilleanange. Stew them well,
and dish them up.