Mussels, Sauce of
From Cassell's dictionary of cookery, 1892
Serves 2
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 954. The excerpt below is the record exactly as published.
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
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