Browse The Gjenvick-Gjønvik Archives Home Page

COCKLES - Defined

COCKLES—Name of an English shellfish similar in shape and flavor to the "little neck clam" are imported into this country in small flat cans (cooked). To be used they are taken from the can and thoroughly washed in cold water to rid them of a sandy sediment, they can then be frizzled in butter and served very hot on toast garnished with lemon and parsley, or mixed into cream, Hollandaise, Supreme or Normande sauces and served either on toast or in croûstades, paper cases, with rice, or border of shrimps, or they may be curried and served with a border of rice. They are practically new to the American public, and unless well washed from their sediment will not be much called for.

COCKLES.—Thin fish should be procured a day or two before they are wanted, that they may be cleaned as much as possible from the grits; they are cleansed as follows: Put the cockles into a tub with plenty of water, and stir them up two or three times a day with a birch broom; change the water each day; and when properly cleaned, put them into a saucepan with hot water, and boil them. As soon as the shells open, they are done: they should be serred very hot. Or put a very little water at the bottom of the pan, sprinkle them with salt, corer with a doth, and then the lid of the pan; steam them a short time ; when they are open they are done: serve very hot with a little of their liquor.

Return to Top of Page

Family Recpies from the Archives

Search The Archives

Google Custom Search

Recipes, Dishes, Definitions and More