Mussels, Soup of

Ingredients

• half the quantity of stock required
• a pint of pounded mussels
• the hard-boiled yolks of three eggs
• a little mace, cayenne, and salt

Method

1. 1

   Mix stock with pounded mussels and boil.

2. 2

   Pound hard-boiled yolks with butter and seasonings, boil for thirty minutes, then strain.

3. 3

   Add remaining stock and simmer briefly.

4. 4

   Add another pint of mussels, heat without boiling, and serve with toasted sippets.

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, 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

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