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To Frye mussels


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

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.

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