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Mussels, Ketchup Of

When carefully prepared and cooked, mussels make a variety of wholesome and agreeable dishes. The shells must be first cleansed by repeated washing and brushing, and afterwards be well rinsed in a colander until the drippings are quite clear. Put them into a large iron saucepan with only the water that hangs upon the shells. Cover closely, and shake the mussels while heating to expedite their opening. As soon as this is accomplished (they will be hard and indigestible if kept over the fire too long), turn them into a clean earthen pan, beard them, and remove the weed, crab, and black part. Take a pint and a half of carefully-picked mussels, and pound them in a mortar, then boil with a pint of made wine or cider, and a full pint of the juice that flowed from the mussels when boiled, a sprinkling of cayenne, and a tea-spoonful of powdered mace. When sufficiently boiled and skimmed, strain through a hair sieve. Bottle when cold, and see that the bottles are sealed as well as corked.