Cockle Soup

Ingredients

• 1 pint of Cockles
• ilb. of butter
• 1 breakfast-cupful of flour
• 2qts. of white stock
• lqt. of milk
• 1 dessert-spoonful of anchovy essence
• 2 saltspoonfuls of salt
• six peppercorns
• one blade of mace
• j pint of cream

Method

1. 1

   Trim the Cockles and place in a soup-tureen.

2. 2

   Melt butter, stir in flour, cool, then add stock, milk, and Cockle liquor.

3. 3

   Boil, add anchovy essence, salt, peppercorns, and mace.

4. 4

   Boil for ten minutes, skim, add cream, and strain over Cockles.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 396. The excerpt below is the record exactly as published.

Cockle Soup. — Trim as many boiled Cockles as you may require — say 1 pint for the following receipt — and put them into a soup-tureen. Melt ilb. of butter in a saucepan, stir in 1 breakfast-cupful of flour, and let it stand on one side to cool; then add 2qts. of white stock, lqt. of milk, and the strained liquor and trimmings of the Cockles, and stir this over the fire until it boils ; add 1 dessert-spoonful of anchovy essence, 2 saltspoonfuls of salt, six peppercorns and one blade of mace, and boil for ten minutes longer. Skim, add j pint of cream

Cook this with the app: pantry check, scaling, and the assistant.