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Cockles, Pickled

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United Kingdom

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

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 4 ingredients

  1. a wineglassful of sherry
  2. Mace
  3. Vinegar
  4. Brandy
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.

Method

  1. Prepare the cockles as for sauce (see Cockle Sauce) ;
  2. strain the liquid through muslin., and put it into a saucepan with an equal quan^ tity of vinegar, a blade of mace, and a wineglassful of sherry or brandy to every pint of liquid.
  3. Let this boil.
  4. Put the cockles into bottles, cover them with ths liquid, and cork them closely.
  5. Time to open the cockles, five minutes.
  6. Probable cost, 3d.
  7. per quart.
  8. Cockles may be used to make fish-sauce when oysters are out of season.

Plating

Cookware for this recipe

  • Saucepan
  • Sieve