Muskets In Brewet (Broth), 122

Take muskels (mussels), pyke them, seeth hem with the own broth (in their own liquor). Make a lyor (mixture) of crustes (i.e. of brede) and vinegar; do in onyons mynced, and cast the muskels thereto, and seeth it, and do thereto powder, with a lytel salt and safron. The samewise make of oysters.

Cawdel Of Mushels, 124

Take and seeth muskels, pyke (pick) hem clene and waishe hem clene in wyne. Take almandes and bray hem. Take some of the muskels and grynde hem, and some hewe small. Draw (mix up) the muskels yground (that are ground) with the self (same) broth. Wryng the almandes with faire (clean) water. Do all this togider. Do thereto verjous (verjuice) and vinegar. Take whyte of lekes, and parboil hem wel. Wryng out the water, and hew hem small. Cast oile thereto, with onyons parboiled, and minced small. Do thereto powder, fort, safron, and salt; a lytel seeth it, not to stondyng (too thick), and messe it forth".*

* 'Australia,' vol. ii. pp. 84, 85.

Soyer's Recipe For Cooking Mussels

Take three dozen mussels, wash them and place in a stew-pan over the fire for ten minutes, to open the shell (sometimes a small crab will be found in them, which remove, as they are rather unwholesome); replace them with their liquor, and bottom shell, in the pan; add a spoonful of flour, mixed with some butter or lard, and a spoonful of chopped parsley; stir it, and stew for five minutes, and serve. If required in large quantities, take the large boiler, put therein four pounds of lard or butter and four pounds of sliced onions; fry for five minutes. Have ready two pailfuls of mussels out of the shell, and in their liquor, which put in the boiler with one pound of salt, two ounces of pepper, two ounces of sugar, two pounds of chopped parsley, and two pounds of flour, mixed with water to the thickness of good cream; boil ten or fifteen minutes, stir it gently with a wooden spatula, and serve. If not required maigre, use instead of water, the same quantity of boiling stock mixed with flour; a flavour of herbs may be given if liked, and bits of meat added to it.

* 'Antiquitates Cuiinariae,' by the Rev. Richard Warner, p. 23.

Mussel Soup

Take the liquor that flows from the mussels when open on the fire, and strain it through a fine napkin; put it into some good broth; add the yolks of six eggs beat up with it, thicken it over the fire, and put it into your soup when ready to serve, arranging the mussels round the dish.*