Mussels, Pickled. — Cleanse and prepare
as before dii-ected. Boil until the shell opens,
but no longer. Iteserve their juice and the
water from the boiling. To this liquor mix in
vinegar equal quantities of mace, whole pepper,
and whole allspice✪ Mussels, Pickled. Boil together for live
minutes, and throw the liquid cold over the
mussels. Add salt if required. The mussels
may be eaten at once, but will keep corked
tightly for many days.
Mussels, Ragout of. — Cleanse the shells,
and boil the mussels as before directed {se^
Mussels, Ketchup of). When bearded put them
into a basin and the juice which flows from them
into another. Dissolve a lump of butter in a
stewpan,minc« some parsley, button mushrooms,
and shallots, if liked. Stew them in the butter
with a seasoning of mace, pepper, and salt, if
required (though this last must be used spar-
ingly); moisten with the liquor, and some gravy;
if it be not enough, thicken with flour✪ Mussels, Ragout of, and put
in the mussels to get hot through, but do not
let them boil. Time, a qiiarter of an hour.
Mussels, Sauce of. — Clean, boil, and
beard the mussels as before directed {see Mussels,
Ketchup of), put them with their juic« into a
stewpan, season with cayenne and salt, and
let them heat slowly, but do not let them boil.
Stir in rich melted butter or thick cream until
the sauce is of the proper consistency. A des-
sert-spoonful of vinega✪ Mussels, Sauce ofr may be added. Strain
the juice of the mussels through a piece of
muslin.
Mussels, Scalloped.— Cleanse the shells
as before directed {se-c Mussels, Ketchup of).
Beard the mussels when boiled, and reserve the
juice that flows from them; strain it through
muslin. Butter some scallop-sheUs or patty-pans,
and have ready finely-prepared bread-crumbs,
seasoned with cayenne, and a little white
pepper and salt✪ Mussels, Scalloped. Strew some of the crumbs
over the bottom of the patty-pans or shells,
and lay mussels over them; cover with the
sea.soned bread-crumbs and bits of butter, con-
tinuing until mussels and crumbs are used
up. Moisten with the reserved liquor, and
run a little oiled butter over the top. Brown
in the oven, and serve hot. Time, a quarter of
an hour.
Mussels, Soup of. — The basis of this
soup may be either a fish or meat stock. Take
haK the quantity of stock required for the soup,
mix with it a pint of pounded mussels, pre-
viously boiled and the beards taken off. Pound
also in a mortar the hard-boiled yolks of three
eggs, with a lump of butter, a little mace, ca-
yenne, and sa✪ Mussels, Soup oflt ; boil for thirty minutes, then
strain. Add the remainder of the stock, and
sinmier for a few minutes longer. Put in
another pint of mussels, and make hot but do
not let the soup boil. Serve with toasted
sippets. Sufiicient, two quarts of soup for
eight persons.
Mussels, Stewed. — Take some carefully-
prepared mussels, put them into a saucepan
with as much of their liquor, strained and pre-
viously boiled with a blade of mace, as will be
required to cover them. Let them stew gently,
and just before boiling add a thickening of
butter and flour blended together✪ Mussels, Stewed. Serve on
hot toast. Time, eight to ten minutes to stew.
Page 954 · 6 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mussels, Pickled. — Cleanse and prepare as before directed. Boil until the shell opens, but no longer. Reserve their juice and the water from the boiling. To this liquor mix in vinegar equal quantities of mace, whole pepper, and whole allspice. Boil together for live minutes, and throw the liquid cold over the mussels. Add salt if required. The mussels may be eaten at once, but will keep corked tightly for many days.
Mussels, Ragout of. — Cleanse the shells, and boil the mussels as before directed {se^ Mussels, Ketchup of). When bearded put them into a basin and the juice which flows from them into another. Dissolve a lump of butter in a stewpan,mince some parsley, button mushrooms, and shallots, if liked. Stew them in the butter with a seasoning of mace, pepper, and salt, if required (though this last must be used sparingly); moisten with the liquor, and some gravy; if it be not enough, thicken with flour, and put in the mussels to get hot through, but do not let them boil. Time, a quarter of an hour.
Mussels, Sauce of. — Clean, boil, and beard the mussels as before directed {see Mussels, Ketchup of), put them with their juic« into a stewpan, season with cayenne and salt, and let them heat slowly, but do not let them boil. Stir in rich melted butter or thick cream until the sauce is of the proper consistency. A dessert-spoonful of vinegar may be added. Strain the juice of the mussels through a piece of muslin.
Mussels, Scalloped.— Cleanse the shells as before directed {se-c Mussels, Ketchup of). Beard the mussels when boiled, and reserve the juice that flows from them; strain it through muslin. Butter some scallop-sheUs or patty-pans, and have ready finely-prepared bread-crumbs, seasoned with cayenne, and a little white pepper and salt. Strew some of the crumbs over the bottom of the patty-pans or shells, and lay mussels over them; cover with the seasoned bread-crumbs and bits of butter, continuing until mussels and crumbs are used up. Moisten with the reserved liquor, and run a little oiled butter over the top. Brown in the oven, and serve hot. Time, a quarter of an hour.
Mussels, Soup of. — The basis of this soup may be either a fish or meat stock. Take haK the quantity of stock required for the soup, mix with it a pint of pounded mussels, previously boiled and the beards taken off. Pound also in a mortar the hard-boiled yolks of three eggs, with a lump of butter, a little mace, cayenne, and salt ; boil for thirty minutes, then strain. Add the remainder of the stock, and sinmier for a few minutes longer. Put in another pint of mussels, and make hot but do not let the soup boil. Serve with toasted
sippets. Sufiicient, two quarts of soup for eight persons.
Mussels, Stewed. — Take some carefullyprepared mussels, put them into a saucepan with as much of their liquor, strained and previously boiled with a blade of mace, as will be required to cover them. Let them stew gently, and just before boiling add a thickening of butter and flour blended together. Serve on hot toast. Time, eight to ten minutes to stew.
Records on this page
Mussels, PickledMussels, Ragout ofMussels, Sauce ofMussels, ScallopedMussels, Soup ofMussels, Stewed