Cockle Catsup
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- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 8 ingredients
Contains
FishSulphites
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Method
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- Open the cockles: scald them in their own liquor: add a little water when the liquor settles, if you have not enough: strain through a cloth, then season with every savory spice;
- and if for brown sauce, add port wine, anchovies, and garlick;
- if for white, omit these, and put a glass of sherry wine, lemonjuice and peel, mace, nutmeg, and white pepper.
- If for brown, burn a bit of sugar for colouring.
- It is better to have cockles enough, than to add water;
- and they are cheap.
Plating
Cookware for this recipe
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Vegetable peeler
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Sieve