Wash the clams very clean, put them in a dripping-pan and
set them in a hot oven, when the shells open, take them oat,
save the liquor which has run from them, take the clams out
of the shells, and chop them very small in a wooden bowl, take
half a teacup of the juice, and the same quantity of cream or
rich milk, beat up the yolks of two eggs and mix with the cream
and juice, add a teaspoonfnl of mixed mustard, and a little
black pepper ; the clams need no salt ; mix this well through the
chopped clams, butter a scallop-shell or deep dish, scatter bread
crumbs over the bottom, pour in the clams, cover the top thickly
with bread crumbs at least half an inch deep, put pieces
of butter thickly over the top, a little pepper and salt, and
bake in a hot oven nearly three quarters of an hour. This sea-
soning is for fifty large clams✪ Scalloped Clams.
Clam Fritters.
Make a batter with three eggs, a pint of milk, and five heap-
ing tablespoonsful of flour; beat the eggs, add the flour gradu-
ally with the milk, beat until perfectly smooth : chop twenty-five
olams, drain the juice off, and stir them in, fry in boiling lard✪ Clam Fritters|
drop a spoimful at a time, and turn when brown.
* Scallopa.
Dip them in beaten yolks of egg, roll them in oraeker dust
which you have seasoned with pepper and salt, and fry them in
boiling lard, suflicient to cover them ; when brown they are done.
* Stewed Lobster.
Out Ike meat cf boiled lobster in small pieoea, bvt do Mi ih(^
ill pat it in a stew-pan with (if on? lobster) three nimoai ef
SHELL FISH. 9U
butter, a B&.t8poon of cayenne pepper, two blades of maoe, a
little salt, and a couple of tablespoonsfhl of boiling water, stew
about ten minutes very gently, and serve*
* To Dress Terrapins, Vo. 1.
Have ready a pot of boiling water ; drop the terrapins in the
water alive, and if they are large, boil them an hour and a half,
or two hours, or until you can pull the skin from the legs ; if
small, they will not take so long : when they are cold, take off
the shells, pull out the claws, open the body, and take out very
oarefuUy the sand-bag and gall, without breaking the latter ;
cut off the heads, the remainder of the terrapin with the intes-
tines are to be used, cut all into small pieces, and put it in a
stew-pan, and for three large terrapins, allow three quarters of a
pound of fresh butter, half a coffeecup of rich cream, with the
yolks of two eggs beaten in it, half a saltspoon of cayenne pep-
per, a saltspoonful of salt, a little black pepper, two blades of
mace, and a tableepoonful of flour rubbed in the butter, simmer
ten minutes, add a tumbler and a half of good Madeira or Sherry
wine, and serre.
* Terrapin, Vo. 2.
Boil and prepare the terrapins as in No. 1, mash very smooth
the yolks of three hard-boiled eggs for each large terrapin, with
a quarter of a pound of butter ; stir in the liquor that ran from
the terrapin when you cut it up, add salt and cayenne pepper to
your taste, and simmer a few minutes until the meat is hot aU
through ; add a glass of wine and serve.
For twelve small terrapins, one and a half pounds of butter,
the yolks of eight hard-boiled eggs, half a teaspoonful of cayenn*
pepper, a teaspoon or more of salt, and a tumbler of wine.
* Beef Terrapin.
Procure a shin of beef, sawed through the bone in three
places, making four pieces of it ; put it in a vessel over the fire,
cover it with boiling water, and throw in a tablespoonful of salt ;
keep a kettle }f boiling water on the range or stove, to replenish
100 COOKEBT FROM EXPERIENCE. ✪ Beef Terrapin
Page 48 · 4 recipe records on this page
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wash the clams very clean, put them in a dripping-pan and set them in a hot oven, when the shells open, take them oat, save the liquor which has run from them, take the clams out of the shells, and chop them very small in a wooden bowl, take half a teacup of the juice, and the same quantity of cream or rich milk, beat up the yolks of two eggs and mix with the cream and juice, add a teaspoonful of mixed mustard, and a little black pepper ; the clams need no salt ; mix this well through the chopped clams, butter a scallop-shell or deep dish, scatter bread crumbs over the bottom, pour in the clams, cover the top thickly with bread crumbs at least half an inch deep, put pieces of butter thickly over the top, a little pepper and salt, and bake in a hot oven nearly three quarters of an hour. This seasoning is for fifty large clams.
Clam Fritters. Make a batter with three eggs, a pint of milk, and five heaping tablespoonsful of flour; beat the eggs, add the flour gradually with the milk, beat until perfectly smooth : chop twenty-five clams, drain the juice off, and stir them in, fry in boiling lard; drop a spoonful at a time, and turn when brown.
* Scallops. Dip them in beaten yolks of egg, roll them in cracker dust which you have seasoned with pepper and salt, and fry them in boiling lard, suflicient to cover them ; when brown they are done.
* Stewed Lobster.
Cut the meat of boiled lobster in small pieces, but do not put it in a stew-pan with (if one lobster) three ounces of
SHELL FISH. 9U
butter, a teaspoon of cayenne pepper, two blades of maoe, a little salt, and a couple of tablespoonsfhl of boiling water, stew about ten minutes very gently, and serve*
* To Dress Terrapins, Vo. 1.
Have ready a pot of boiling water ; drop the terrapins in the water alive, and if they are large, boil them an hour and a half, or two hours, or until you can pull the skin from the legs ; if small, they will not take so long : when they are cold, take off the shells, pull out the claws, open the body, and take out very carefully the sand-bag and gall, without breaking the latter ; cut off the heads, the remainder of the terrapin with the intestines are to be used, cut all into small pieces, and put it in a stew-pan, and for three large terrapins, allow three quarters of a pound of fresh butter, half a coffee-cup of rich cream, with the yolks of two eggs beaten in it, half a salt-spoon of cayenne pepper, a salt-spoonful of salt, a little black pepper, two blades of mace, and a tablespoonful of flour rubbed in the butter, simmer ten minutes, add a tumbler and a half of good Madeira or Sherry wine, and serve.
* Terrapin, Vo. 2.
Boil and prepare the terrapins as in No. 1, mash very smooth the yolks of three hard-boiled eggs for each large terrapin, with a quarter of a pound of butter ; stir in the liquor that ran from the terrapin when you cut it up, add salt and cayenne pepper to your taste, and simmer a few minutes until the meat is hot aU through ; add a glass of wine and serve.
For twelve small terrapins, one and a half pounds of butter, the yolks of eight hard-boiled eggs, half a teaspoonful of cayenne pepper, a teaspoon or more of salt, and a tumbler of wine.
* Beef Terrapin.
Procure a shin of beef, sawed through the bone in three places, making four pieces of it ; put it in a vessel over the fire, cover it with boiling water, and throw in a tablespoonful of salt ; keep a kettle }f boiling water on the range or stove, to replenish
Records on this page
Stewed LobsterScalloped ClamsClam FrittersBeef Terrapin