Paarl Lemoen, or Cape Shellfish

Instructions

1. Take five or six large shellfish. Clean them by putting the shell in strong lye — boiling water poured on wood ashes; half a teaspoonful of washing soda will do as well.
2. The shell separates and the inside easily comes out. Rub it on a stone, wash it well, and beat it with a wooden mallet.
3. Put it in a stewing-pot with a little butter or fat, and let it simmer for an hour.
4. Then stir in a tea-cup of fine bread-crumbs, two ounces of butter, some nutmeg and white pepper, and, just before serving, a little salt. Be careful to stir occasionally.
5. Add no water, as it forms a rich gravy of its own, but it does require lots of butter. It ought to be as tender as marrow.