Scalloped Cockles

Ingredients

• a piece of butter
• a little pepper
• a little grated nutmeg
• a very little flour
• breadcrumbs
• chopped parsley
• lemons cut into quarters

Method

1. 1

   Cook the cockles as for Hustled Cockles, add butter, pepper, nutmeg, and flour.

2. 2

   Line scallop shells with breadcrumbs, add a layer of cockles, sprinkle more breadcrumbs, and add another layer of cockles.

3. 3

   Moisten with cockle liquor, cover with breadcrumbs, add butter pieces, sprinkle with parsley, and bake until crisp and brown.

4. 4

   Serve hot with lemon quarters.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 397. The excerpt below is the record exactly as published.

Scalloped Cockles. — (1) Cook the Cockles as for Hustled Cockles, add to them while in the saucepan a piece of butter, a little pepper and grated nutmeg, and a very little flour. Line some scallop shells with breadcrumbs, on these put a layer of Cockles, sprinkle over them more breadcrumbs, and add another layer of Cockles. Moisten with a few tea- spoonfuls of the Cockle liquor, cover thickly with breadcrumbs, lay a few little pieces of butter on each, sprinkle chopped parsley over, and put them in the oven until the outsides are crisp and brown. Serve while very hot, with lemons cut into quarters

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