Paarl Lemoen (Cape Shellfish)
From Hilda's "where is it?" of recipes, 1891
Requires lots of butter for a rich gravy.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 52. The excerpt below is the record exactly as published.
Five or six large shellfish. Clean by putting the shell in strong lye (boiling water put on wood ashes ; half a teaspoonful of washing soda will do as well). The shell separates, and the inside easily comes out, and must then be rubbed on a stone, well washed, and beaten with a wooden mallet. Put in a stewing-pot with a little butter or fat, let it simmer for an hour; then stir in a tea-cup of fine bread-crumbs, two ounces of butter, some nutmeg and white pepper, and just before serving, a little salt
Cook this with the app: pantry check, scaling, and the assistant.