Boil your cockles, pick them out of the shells, then wash them and put them into a saucepan; take two or three pounds of fresh fish, and a cullis, as for crayfish soup, and strain it through a sieve, to the thickness of a cream: put a little of it to your cockles; cut off the top of a French roll, take out the crumb, and fry it in a little butter, place it in the middle of a soup-dish, your bread being soaked with some of your cullis; garnish with a rim of paste, lay the cockle-shells round the outside; thicken up the cockles with the yolk of an egg as you do a fricassee, and put one or two into each shell round the soup; also fill up the loaf in the middle; the cullis being boiling hot, squeeze into it, and on the cockles, a little lemon, and serve it up.†
Scald, drain, beard, and wash carefully, four dozen of cockles, reserving their liquor in a pan. Put four ounces of butter into a stew-pan to barely dissolve over the fire; mix in four ounces of flour, moisten with a pint and a half of good white stock or milk; season with nutmeg, a pinch of cayenne, and a teaspoonful of anchovy; add half a pint of cream; stir over the fire for a quarter of an hour's gentle boiling, and then, having cut the cockles in halves, pour the hot soup over them in the tureen.‡
Clean cockles thoroughly from all particles of sand, put them into a saucepan with the liquor and a little wate, thicken with flour and butter, adding pepper, salt, a little mace, and some cream.
* 'Hist, of the Royal Navy,' by Sir N. H. Nicolas, vol. i., note, p. 128. †'Cooks' and Confectioners 'Dictionary,' by John Nott. ‡ 'Cook's Guide'.
Soyer's Porridge of Cockles, oysters or mussels, for the poor. They make a most nourishing and palatable food, and on the coast a very economical one. - Take two dozen oysters, or if you use cockles or mussels, take a quart of either, put them into an earthen jar with their liquor, and three tablespoonfuls of flour; place it on the fire, and stir them round and round; add a little salt and pepper, and they are done. Eat them thus, or add them to soup or porridge. A little dripping or lard is an improvement, also a bay-leaf, mint, or an onion sliced.
Wash the cockles well, then scald some dozens of them; strain the liquor into a stew-pan, and add thereto two ounces of butter, mixed with two ounces of flour, a little cream, anchovy, nutmeg, and cayenne; stir the sauce over the fire, to boil and reduce, for ten minutes, then add a couple of yolks of eggs, a little lemon-juice, and some chopped parsley; add the cockles; stir all together over the fire for a few minutes, and fill some scallop shells with this preparation. Cover them over with a thick coating of fried bread-crumbs; place them on a baking-sheet in the oven for five minutes, and serve hot.*
Clean your cockles, open them and take them out of their shells, toss up some mushrooms in butter, put in your cockles with a bunch of sweet herbs, and moisten the whole with half of their own liquor, and as much fish-broth; add some parsley shred small, and some pepper; when ready, thicken with a fish cullis, let it be of high relish; and serve up hot.*
Wash them well, put into a stew-pan to open; then take them out of their shells and parboil them; wash them very clean in the water they were boiled in, and a little white wine; mince them small with the yolks of hard-boiled eggs; season with salt, pepper, and nutmeg, and squeeze in the juice of one or two oranges (Seville are the best); put them in your dish covered with paste, close them up, and bake them; when baked, liquor with butter, and white wine, and garnish with slices of orange.†