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Cockles, Boiled

Cockles should be washed in two or three waters, and the shells well scrubbed with a hard brush, then put into salt and water, not over strong, to cleanse themselves. They are best roasted on a tin laid on a stove, and eaten while hot, with bread and butter and a little pepper and vinegar. To boil them, put them in a clean saucepan, with a table-spoonful of water at the bottom of the pan, and a clean towel laid over them. Shake the saucepan constantly, to prevent them burning. As soon as the shells open they are cooked enough. They may be dressed in all the ways, excepting frying, practised with oysters and mussels. Time, five minutes. Probable cost, 3d. per quart. Sufficient, allow one pint for each person.