Recipes > Seafood > To Fry Museles, or Oysters, or Cockles to Serve in with Meat, or by Themselves

To Fry Museles, or Oysters, or Cockles to Serve in with Meat, or by Themselves

Instructions

Take any of these and parboil them in their own Liquor, then dry them, flower them, and fry them, then put them into a Pipkin with Claret wine, whole Spice and Anchovies, and a little butter, so let them stew together, and serve them in either with a Duck, or by themselves, as you like best.

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Source

The Queen-like Closet or Rich Cabinet (1672).


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