Cockle meat in vinegar and brine.
Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)
394. To pickle COCKLES.
Take cockles at a full moon and wash 'em, then put them in a pan, and cover them with a wet cloth, when they are enough put them into a stone bowl, take them out of the shells and wash them very well in their own pickle; let the pickle settle every time you wash them then clear it off; when you have cleaned 'em, put the pickle into a pan, with a spoonful or two of white wine and a little white wine vinegar, to you taste, put in a little Jamaica and whole pepper, boil it very well in the pickle, then put in you cockles, let 'em have a boil and skim 'em, when they are cold put them in a bottle with a little oil over them, set 'em in a cool place and keep 'em for use.
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