The accomplisht cook: or, The art & mystery of cookery

broil or broth them before you take them out of the shells, then put them in a dish with a little claret, vinegar, a handful of capers, mace, pepper, a little grated bread, minced tyme, salt, and the yolks of two or three hard eggs minced, stew all together till you think them enough; then put in a good piece of butter, shake them well together, heat the dish, rub it with a clove of garlick, and put two or three toasts of white bread in the bottom, laying the meat on them. Craw-fish, prawns, or shrimps, are excellent good the same way being taken out of their shells, and make variety of garnish with the shells. _To stew Cockles otherways._ Stew them with claret wine, capers, rose or elder vinegar, wine vinegar, large mace, gross pepper, grated bread, minced tyme, the yolks of hard eggs minced, and butter: stew them well together. Thus you may stew scollops, but leave out capers. _To stew Scollops._ Boil them very well in white wine, fair water, and salt, take them out of the shells, and stew them with some of the liquor elder vinegar, two or three cloves, some large mace, and some sweet herbs chopped small; being well stewed together, dish four or five of them in scollop shells and beaten butter, with the juyce of two or three oranges. _To stew Muscles._ Wash them clean, and boil them in water, or beer and salt; then take them out of the shells, and beard them from gravel and stones, fry them in clarified butter, and being fryed put away some of the butter, and put to them a sauce made of some of their own liquor, some sweet herbs chopped, a little white-wine, nutmeg, three or four yolks of eggs dissolved in wine vinegar, salt, and some sliced orange; give these materials a warm or two in the frying-pan, make the sauce pretty thick, and dish them in the scollop shells. _To fry Muscles._ Take as much water as will cover them, set it a boiling, and when it boils put