To frye Mussels
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To frye Mussels". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To frye Mussels, Perywinckels, or Oysters, to serue with a Ducke, or single by themselues. BOyle these shell-Fishes: then flowre and frye them: then put them into a Pipkin, with a pinte of Claret Wine, Sinamon, Sugar, and Pepper. Take your Ducke boyled or roasted, and put them into two seuerall Pipkins, if one be boyled, and the other roasted and a little Sugar, large Mace, and fryed toasts, stuck around about it with Butter.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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