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Bay-leaf

A tablespoonful of Salt.

First, well wash the mussels and lay them in water over night with a handful of salt; when they are quite clean put them in a stewpan, with the onion and bayleaf; sprinkle over them the salt, put on the lid, and stand them over the fire for a few minutes, when the shells will open; take them out of the stewpan and carefully take them from the shells, removing with care a small piece of weed which lies in the centre of the mussel. Strain the liquor which will be in the stewpan, and, if liked, can be made into a sauce with One ounce of Butter.

Half an ounce of Flour.