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Cockles, Pickled

Prepare the cockles as for sauce (see COCKLE SAUCE); strain the liquid through muslin, and put it into a saucepan with an equal quantity of vinegar, a blade of mace, and a wine-glassful of sherry or brandy to every pint of liquid. Let this boil. Put the cockles into bottles, cover them with the liquid, and cork them closely. Time to open the cockles, five minutes. Probable cost, 3d. per quart. Cockles may be used to make fish-sauce when oysters are out of season.