On many parts of the coast oysters can be had for three shillings per thousand; they can be made, without much trouble, into a nourishing and palatable food, by putting two dozen into an earthen pan, with the liquor from them, and add three spoonfuls of flour; place it on the fire, stirring them round; add a little salt and pepper and they are done. This can be added to the porridge made of the Indian corn and rice, or in the other receipts, where fish is used; a little lard is an improvement; also a bay-leaf, mint, and an onion sliced.
Mussels and cockles can be used in the same way in proportion of two dozen to the quart.
No. 18.—Cabbage Stirabout.
Well wash two pounds of cabbage, take out the stalks, and cut it slanting in slices; put into a stewpan with a quarter of a pound of dripping, lard, or butter; half ounce of salt, quarter ounce of pepper, one ounce of sugar, put it on the fire for ten minutes, stir it well, then cover it with water and stew for twenty minutes, and mix it with stirabout, previously made of Indian corn meal.
Young nettles done in this way are exceedingly wholesome, and any kind of green vegetables can be cooked in this manner.
No. 19.—Conger Eels.
Put a slice of about two pounds weight into a saucepan, or earthen pot, with two onions sliced thin; a small quantity of dillisk, well washed and chopped fine, quarter ounce of salt, and a little pepper, add two quarts of water, and stew for one hour; ten minutes before using take out the fish and thicken with a little flour, previously mixed with some water; boil ten minutes, pour it over the fish, and serve—if onions or dillisk are not to be had, use half a pound of any vegetable cut fine: halibut and similar fish can be cooked in the same manner.
Receipt No. 20.
Take three dozen of mussels, wash them, and place them in a stewing pan over the fire for five minutes, so that the shell is open; take them off, and remove the upper shell: sometimes a small crab will be found in them, which remove, as they are rather unwholesome; replace them, with their liquor and bottom shell, in the pan, add a spoonful of flour, mixed with some butter or lard, and a spoonful of chopped parsley; stir it in, and stew for five minutes, and serve.
For a large quantity have ready the large boiler, put therein four pounds of lard or butter, and four pounds of sliced onions, and fry for five minutes; have ready two pails full of mussels with their liquor out of their shell, which put in the boiler, with one pound of salt, two ounces of pepper, two ounces of sugar, and two pounds of chopped parsley; have ready two pounds of flour, mixed with water, to the consistence of good cream, and put it into the boiler; boil for ten to fifteen minutes, stir it gently with a wooden spatula, and serve; if not required meagre, use instead of the flour and water the same quantity of boiling stock, from the bones of meat, or from cow-heel, well stewed, parts of which, cut small, can be added: any flavour of herbs may be given, if liked.