Stuff a brace of woodcocks with oysters
and roast them, and serve them with a stew of
oysters round, prepared by bleaching the oysters
in their own Hquor, reducing the Hquor with a
liaison of eggs and cream, adding two pats of
butter worked with flour, and cooking the oysters
in this with pepper and lemon-juice✪ Woodcocks and Oysters. Serve on
toast, and send to table very hot.
51
SHELLFISH.
Clam Soup.
Wash as many clams as may be required, and
put them into a saucepan with just sufficient boiHng
water to keep them from burning. Boil them for
a few minutes, and when the shells open, and the
juice runs out, take the clams from the shells and
chop them small. Strain the liquor, and stir into
it the chopped clams ; season it with pepper, and
thicken with it a little butter, rolled in flour, and
let it boil for a quarter of an hour. A little celery
or onions may be added, or a little milk, or the
yolks of well-beaten eggs✪ Clam Soup.
Stewed Clams (American Dish).
Place the clams in a stewpan with a little
water, and boil for half an hour, removing the scum
carefully ; season the juice with pepper and salt,
and serve in the centre of the dish with brown
bread and butter sippets✪ Stewed Clams (American Dish) around it. Clams can
also be fried in batter with Q:gg and bread-crumbs.
E 2
SHELLFISH.
Scalloped Collops.
First remove the collops from the shells without
tearing them, and then soak in a little weak salt
and water to free them from sand and grit. Then
parboil them for five minutes in their own liquor,
and drain them. Now the liquor from the collops
should be put into a small stewpan with a piece of
butter, a spoonful of flour, nutmeg to taste, a dust
of cayenne pepper, one boned and minced anchovy,
and a tablespoonful of cream✪ Scalloped Collops ; stir this sauce over
the fire, and boil for ten minutes, and place the
collops back in their respective deep shells. Cover
each of them with a good spoonful of the sauce,
finish with a layer of fried bread-crumbs. Heat
them in the oven and send them to table.
To Cook Cockles.
Wash the cockles in two or three waters, and
scrub the shells well, and cleanse them with strong
salt and water. Then put them in a clean sauce-
pan, with a tablespoonful of water (if they are to
be boiled), and lay a clean towel over them.
Shake the saucepan constantly to prevent them
burning. As soon as the shells open they are
cooked enough. They are best roasted on a tin
placed on a stove, and eaten hot with pepper and
vinegar, and bread and butter. Cockles may be
dressed in all the ways of oysters and mussels, ex-
cept frying.
Cockle Sauce.
Prepare a gallon of cockles as for boiling. Set
them on the fire, and when the shells opeii, strain
SHELLFISH. 53
the liquid from them, throw the shells away, and
strain the liquid through muslin to clean it from
sand. Stir in a pint of good melted butter, and
add a tablespoonful of vinegar, and half a tea-
spoonful of white pepper✪ Cockle Sauce. Stir the sauce over the
fire for two or three minutes, but do not let it boil,
and serve it with cod or haddock.
To Dress a Crab. ✪ To Dress a Crab
Page 26 · 6 recipe records on this page
Presented as published in 1888. 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
Stuff a brace of woodcocks with oysters and roast them, and serve them with a stew of oysters round, prepared by bleaching the oysters in their own liquor, reducing the liquor with a liaison of eggs and cream, adding two pats of butter worked with flour, and cooking the oysters in this with pepper and lemon-juice. Serve on toast, and send to table very hot.
Clam Soup.
Wash as many clams as may be required, and put them into a saucepan with just sufficient boiling water to keep them from burning. Boil them for a few minutes, and when the shells open, and the juice runs out, take the clams from the shells and chop them small. Strain the liquor, and stir into it the chopped clams ; season it with pepper, and thicken with it a little butter, rolled in flour, and let it boil for a quarter of an hour. A little celery or onions may be added, or a little milk, or the yolks of well-beaten eggs.
Stewed Clams (American Dish).
Place the clams in a stewpan with a little water, and boil for half an hour, removing the scum carefully ; season the juice with pepper and salt, and serve in the centre of the dish with brown bread and butter sippets around it. Clams can also be fried in batter with egg and bread-crumbs.
E 2
Scalloped Collops.
First remove the collops from the shells without tearing them, and then soak in a little weak salt and water to free them from sand and grit. Then parboil them for five minutes in their own liquor, and drain them. Now the liquor from the collops should be put into a small stewpan with a piece of butter, a spoonful of flour, nutmeg to taste, a dust of cayenne pepper, one boned and minced anchovy, and a tablespoonful of cream ; stir this sauce over the fire, and boil for ten minutes, and place the collops back in their respective deep shells. Cover each of them with a good spoonful of the sauce, finish with a layer of fried bread-crumbs. Heat them in the oven and send them to table.
To Cook Cockles.
Wash the cockles in two or three waters, and scrub the shells well, and cleanse them with strong salt and water. Then put them in a clean saucepan, with a tablespoonful of water (if they are to be boiled), and lay a clean towel over them. Shake the saucepan constantly to prevent them burning. As soon as the shells open they are cooked enough. They are best roasted on a tin placed on a stove, and eaten hot with pepper and vinegar, and bread and butter. Cockles may be dressed in all the ways of oysters and mussels, except frying.
Cockle Sauce.
Prepare a gallon of cockles as for boiling. Set them on the fire, and when the shells opeii, strain
the liquid from them, throw the shells away, and strain the liquid through muslin to clean it from sand. Stir in a pint of good melted butter, and add a tablespoonful of vinegar, and half a teaspoonful of white pepper. Stir the sauce over the fire for two or three minutes, but do not let it boil, and serve it with cod or haddock.
To Dress a Crab.
Records on this page
Woodcocks and OystersClam SoupStewed Clams (American Dish)Scalloped CollopsCockle SauceTo Dress a Crab