Take the biggest and the reddest, peel them, and season them with
some sweet herbs, pepper, and salt, broil them on a dripping-pan of
paper, and fill it full, put some oyl into it, and lay it on a
gridiron, boil it on a soft fire, turn them often, and serve them
with oyl and vinegar.

Or broil them with butter, and serve them with beaten butter, and
juyce of orange.

_To stew Cockles being taken out of the shells._

Wash them well with vinegar, broil or broth them before you take
them out of the shells, then put them in a dish with a little
claret, vinegar, a handful of capers, mace, pepper, a little grated
bread, minced tyme, salt, and the yolks of two or three hard eggs
minced, stew all together till you think them enough; then put in a
good piece of butter, shake them well together, heat the dish, rub
it with a clove of garlick, and put two or three toasts of white
bread in the bottom, laying the meat on them. Craw-fish, prawns, or
shrimps, are excellent good the same way being taken out of their
shells, and make variety of garnish with the shells.

_To stew Cockles otherways._

Stew them with claret wine, capers, rose or elder vinegar, wine
vinegar, large mace, gross pepper, grated bread, minced tyme, the
yolks of hard eggs minced, and butter: stew them well together. Thus
you may stew scollops, but leave out capers.

_To stew Scollops._

Boil them very well in white wine, fair water, and salt, take them
out of the shells, and stew them with some of the liquor elder
vinegar, two or three cloves, some large mace, and some sweet herbs
chopped small; being well stewed together, dish four or five of them
in scollop shells and beaten butter, with the juyce of two or three
oranges.

_To stew Muscles._

Wash them clean, and boil them in water, or beer and salt; then take
them out of the shells, and beard them from gravel and stones, fry
them in clarified butter, and being fryed put away some of the
butter, and put to them a sauce made of some of their own liquor,
some sweet herbs chopped, a little white-wine, nutmeg, three or four
yolks of eggs dissolved in wine vinegar, salt, and some sliced
orange; give these materials a warm or two in the frying-pan, make
the sauce pretty thick, and dish them in the scollop shells.

_To fry Muscles._

Take as much water as will cover them, set it a boiling, and when it
boils put in the muscles, being clean washed, put some salt to them,
and being bo