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 Muscles made safe with silver - 1804
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| Author | Topic: Muscles made safe with silver - 1804 |
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Scott Martin Forum Master Posts: 11520 |
posted 12-29-2016 02:19 PM
  
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. 1804 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. IP: Logged |
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June Martin Forum Master Posts: 1326 |
posted 12-29-2016 08:10 PM
Silver once again to the rescue! IP: Logged |
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Polly Posts: 1970 |
posted 12-30-2016 01:23 AM
As fascinating as it is terrifying. IP: Logged |
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ahwt Posts: 2334 |
posted 12-30-2016 02:43 PM
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).] IP: Logged |
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