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tline3open  Muscles made safe with silver - 1804

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Author Topic:   Muscles made safe with silver - 1804
Scott Martin
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Posts: 11520
Registered: Apr 93

iconnumber posted 12-29-2016 02:19 PM     Click Here to See the Profile for Scott Martin     Edit/Delete Message   Reply w/Quote
The London Art of Cooker,
and
HOUSEKEEPER’S COMPLETE ASSISTANT
ON A NEW PLAN
MADE PLAIN AND EASY TO THE UNDERSTANDING
OF EVERY
HOUSEKEEPER, COOK, AND SERVANT,
IN THE KINGDOM.

BY JOHN FARLEY.
PRINCIPAL COOK AT THE LONDON TAVERN.

1804
pg 73

Muscles

When the muscles are well cleaned, stew them without water till the open. Take from them the shells, and save the liquor. Put into a stew pan a bit of butter, with a few mushrooms chopped, a little parsley, and a little grated lemon peel. Stir this a little about, put in some gravy, with pepper and salt; thicken this with a little flour, boil it up, put in the muscles with a little liquor, and let them be hot. When muscles are stewed, throw among them half a crown, or any piece of silver; if that be not discoloured, the muscles may be eaten with the greatest safety, without taking any thing out of them, as is the usual method.

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June Martin
Forum Master

Posts: 1326
Registered: Apr 93

iconnumber posted 12-29-2016 08:10 PM     Click Here to See the Profile for June Martin     Edit/Delete Message   Reply w/Quote
Silver once again to the rescue!

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Polly

Posts: 1970
Registered: Nov 2004

iconnumber posted 12-30-2016 01:23 AM     Click Here to See the Profile for Polly     Edit/Delete Message   Reply w/Quote
As fascinating as it is terrifying.

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ahwt

Posts: 2334
Registered: Mar 2003

iconnumber posted 12-30-2016 02:43 PM     Click Here to See the Profile for ahwt     Edit/Delete Message   Reply w/Quote
The silver would turn color if there were sulfur or sulfur compounds mixed in with the mussel. If present this sulfur would apparently indicate that a friendly sulfur oxidizing bacteria is not present. This friendly bacterium helps the mussel stay healthy and I guess the lack of sulfur means it would be suitable to cook and eat.
The things one reads in old cookbooks as really amazing, although I think I have lost my appetite for mussels.

[This message has been edited by ahwt (edited 12-30-2016).]

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