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Cockle Salad

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 8 ingredients

  1. Water
  2. Must
  3. Dip
  4. Cut
  5. Blood
  6. Rub
  7. a wineglassful of vinegar
  8. Salt
Contains Sulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. When young they may be used in salad.
  2. Boil them in the shell slowly half an hour;
  3. add a wineglassful of vinegar to the water;
  4. when done pick out the meat with a pin;
  5. put it ina salad bowl with dandelions;
  6. prepare a brown dressing, pour it over the salad, and serve.
  7. Cocks’ Combs,—To clean the skins off put the combs in the middle of a coarse cloth with a little salt, and dip them into boiling water, holding the corners of the cloth;
  8. hold them thus a few seconds;
  9. take them out and rub them together.
  10. If all the skin be not off, redip them, but bearing in mind that you must not let the blood set in them, as you would not then get it out, and your object is to whiten them.
  11. Cut off the points of the combs and put them in a stewpan of water at the corner of the stove;
  12. the water must not become more than lukewarm, as it will set the blood, and your combs are blackened and spoiled.
  13. When white cut them.
  14. For use, stew them in a poéle till tender;
  15. try them frequently, for they darken the sauce if too much done.
  16. The combs must not be allowed to boil or they would break.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Chef's knife