ESCALLOPED CLAMS — Scald the clams, remove the hard part
and chop the rest. Make a soup of the liquor, with enough water
added to make it fresh enough; thicken it and make suflSiciently rich
with butter. Butter a scalloped dish, strew the bottom with bread or
cracker crumbs✪ Escalloped Clams, moisten them with the soup, then spread a layer of
clams seasoned with pepper, and continue alternately till the dish is
full, the last layer being crumbs moistened with soup. Bake ^ hour,
and serve at once.
ROAST CLAMS. — Scrub the shells, wash well, drain, and put
them in a dripping-pan. Set them in a hot oven and as soon as
the shells open serve them on the half shell, or in the whole shell,
with salt, pepper, and slices of lemon. Serve toasted brown bread
with them✪ Roast Clams. Time to roast about 10 or 12 minutes.
STEWED CLAMS — Take 2 cups milk, add 1 teaspoon butter
and a little white pepper and bring to a boil. Then add the clams,
freshly opened✪ Stewed Clams, bring them to a boil, let simmer 4 or 5 minutes and
serve. They will be tough and indigestible if boiled long.
CLAMS ON TOAST.— Take the clams out of the shell and cut
their heads ofp; boil them in their own liquor; skim it well, and add
as much water or milk as there is liquor; thicken with flour or pow-
dered rice to the consistency of cream ; add butter, and pepper and
salt to taste. Have some thin slices of buttered toast prepared✪ Clams on Toast, pour
on enough of the liquor to soften the toast and lay 3 or 4 clams on
each slice. Serve at once, on hot plates. Garnish with parsley. A
teacup of hot water will "start the steam" for | peck of clams; the
amount of liquor which each shell contains will surprise the novice.
As few like the liquor full strength, it is better to dilute it one-
half as above directed,
CKABS.
A crab of the medium size is the best, and the crab, like the
lobster, should be judged by its weight. It should be heavy for
its size, for if light, it is watery. They are called •' soft shell crabs '
when the new shell is forming, as they shed their shell annually.
They are a similar shell=fish to lobster, and are prepared in the same
ways for the table,
BOILED HARD SHELL CRABS — Put them into slightly salt-
ed boiling water, and boil 12 to 15 minutes. Drain, season with
pepper and salt, and with catsup or lemon juice✪ Boiled Hard Shell Crabs,
BROWNED CRABS.-Take the great shell, clean and butter ii;
mince all the lish, shred some parsley, umshvoonis, trufties, and a
84 SHELL FISH
small onion. Brown these in a sauce-pan with a very little butter;
put in the minced crab with the inside bruised, and some cayenne
pepper and salt; stir this about, shake in some flour, and add a little
coral. Let this simmer up, fill up the shell, strew over crumbs of
bread with a small piece of butter; brown in a hot oven.
DEVILED CRABS.— Boil the crabs, take out the meat and chop
it fine; then add | as much bread crumbs, cream or a cream sauce,
salt, pepper, cayenne, mustard and lemon juice. Clean the shells,
fill them with the mixture, dust them with cracker crumbs, and bake
them brown in a quick oven. Deviled crabs should always be sea-
soned highly.
ESCALLOPED CRABS.— Take the meat of boiled crabs, chop it
fine; add cream or cream sauce, chopped hard=boiled egg, pepper
and salt to season, and a little lemon juice. Clean the shells, put in
the mixture, dust on bread crumbs, and bake brown in a quick oven. ✪ Browned Crabs
Page 60 · 8 recipe records on this page
Presented as published in 1902. 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
ESCALLOPED CLAMS — Scald the clams, remove the hard part and chop the rest. Make a soup of the liquor, with enough water added to make it fresh enough; thicken it and make sufficiently rich with butter. Butter a scalloped dish, strew the bottom with bread or cracker crumbs, moisten them with the soup, then spread a layer of clams seasoned with pepper, and continue alternately till the dish is full, the last layer being crumbs moistened with soup. Bake ^ hour, and serve at once.
ROAST CLAMS. — Scrub the shells, wash well, drain, and put them in a dripping-pan. Set them in a hot oven and as soon as the shells open serve them on the half shell, or in the whole shell, with salt, pepper, and slices of lemon. Serve toasted brown bread with them. Time to roast about 10 or 12 minutes.
STEWED CLAMS — Take 2 cups milk, add 1 teaspoon butter and a little white pepper and bring to a boil. Then add the clams, freshly opened, bring them to a boil, let simmer 4 or 5 minutes and serve. They will be tough and indigestible if boiled long.
CLAMS ON TOAST.— Take the clams out of the shell and cut their heads off; boil them in their own liquor; skim it well, and add as much water or milk as there is liquor; thicken with flour or powdered rice to the consistency of cream ; add butter, and pepper and salt to taste. Have some thin slices of buttered toast prepared, pour on enough of the liquor to soften the toast and lay 3 or 4 clams on each slice. Serve at once, on hot plates. Garnish with parsley. A teacup of hot water will "start the steam" for | peck of clams; the amount of liquor which each shell contains will surprise the novice. As few like the liquor full strength, it is better to dilute it onehalf as above directed,
CKABS.
A crab of the medium size is the best, and the crab, like the lobster, should be judged by its weight. It should be heavy for its size, for if light, it is watery. They are called •' soft shell crabs ' when the new shell is forming, as they shed their shell annually. They are a similar shell=fish to lobster, and are prepared in the same ways for the table,
BOILED HARD SHELL CRABS — Put them into slightly salted boiling water, and boil 12 to 15 minutes. Drain, season with pepper and salt, and with catsup or lemon juice,
BROWNED CRABS.-Take the great shell, clean and butter ii; mince all the lish, shred some parsley, mushrooms, truffles, and a
small onion. Brown these in a sauce-pan with a very little butter; put in the minced crab with the inside bruised, and some cayenne pepper and salt; stir this about, shake in some flour, and add a little coral. Let this simmer up, fill up the shell, strew over crumbs of bread with a small piece of butter; brown in a hot oven.
DEVILED CRABS.— Boil the crabs, take out the meat and chop it fine; then add | as much bread crumbs, cream or a cream sauce, salt, pepper, cayenne, mustard and lemon juice. Clean the shells, fill them with the mixture, dust them with cracker crumbs, and bake them brown in a quick oven. Deviled crabs should always be seasoned highly.
ESCALLOPED CRABS.— Take the meat of boiled crabs, chop it fine; add cream or cream sauce, chopped hard=boiled egg, pepper and salt to season, and a little lemon juice. Clean the shells, put in the mixture, dust on bread crumbs, and bake brown in a quick oven.
Records on this page
Escalloped ClamsRoast ClamsStewed ClamsClams on ToastBoiled Hard Shell CrabsBrowned CrabsDeviled CrabsEscalloped Crabs