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Shellfish Old Elizabethan Recipe

Queen Elizabeth Ist

"Queen Elizabeth Ist"

To fry Museles, or Oysters, or Cockles to serve in with Meat, or by themselves

Take any of these and parboil them in their own Liquor, then dry them, Flour them, and fry them, then put them into a Pipkin with Claret wine, whole Spice and Anchovies, and a little butter, so let them stew together, and serve them in either with a Duck, or by themselves, as you like best.

Shellfish Old Elizabethan Recipe
The above Old recipe is taken from for Shellfish is written in totally different way to today's recipe books.

  • There were no lists of ingredients - these were included as part of the text
  • Food and ingredient measurements were extremely basic - quantities were not often specified.
  • Temperature control was difficult and therefore not specified.
  • Cooking times were vague - and left to the cook to decide.
  • It was assumed that the reader would already have some knowledge of cooking

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