Clam Soup

Ingredients

• Wash clams
• a pint each of sweet milk
• and rolled crackers
• add one ounce butter
• two eggs

Method

1. 1

   Boil clams in water until they clear from shells.

2. 2

   Remove clams and place in a jar.

3. 3

   Add milk and crackers to broth, boil, then add butter beaten with eggs before serving.

As published

This recipe was extracted from Buckeye cookery (1892), page 178. The excerpt below is the record exactly as published.

CLAM Soup. Wash clams, and place in just sufficient water for the soup, let boil, and as soon as they clear from shells, take out and place clams in a jar for pickling; throw into the broth a pint each of sweet milk and rolled crackers, add a little salt, boil five minutes, and just before taking from the fire, add one ounce butter beaten with twoeggs. Serve, and let each person season to taste. GREEN Corn Soup. One large fowl, or four pounds veal (the knuckle or neck will do), put over fire in one gallon cold water without salt, cover tightly and simmer slowly till meat slips from the bones, not allowing it to. boil to rags, as the meat will make a nice dish for breakfast or lunch, or even for dinner. Set aside with the meat a cup of the liquor ; strain the soup to remove all bones and rags of meat; grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel, add corn to soup, with salt, pepper, and a little parsley, and simmer slowly half an hour. Just before serving add a table- _ spoon flour beaten very thoroughly with a table-spoon butter. Serve hot. To serve chicken or veal, put broth (which was reserved) in a clean sauce-pan, beat one egg, a table-spoon butter and a tea- spoon flour together very thoroughly, and add to the broth with salt, pepper, and a little chopped parsley. Arrange meat on eon pour over dressing, boiling hot, and serve at once. GUMBO. _ Slice a large onion and put it with a slice of bacon or fat hie SOUPS, ; 313 Soa 314 By go UPS. into a skillet and brown it; skin and cut up two quarts tomatoes, : cut thin one quart okra, pu all together with a little parsley into a stew-kettle, adding about three quarts water, and cook slowly two or three hours, adding salt and pepper to taste.—Mrs. EF. A. W. Mock TuRTLE OR CALF'S-HEAD SOUP. Lay one large calf’s head well cleaned and washed, and four pig’s feet, in bottom of a large pot, and cover with a gallon-of water; boil three hours, or until flesh will slip from bones; take out head, _ leaving the feet to be boiled steadily while the meat is cut from the head ; select with care enough of the fatty portions in the top of the head and the cheeks to fill a tea-cup, and set aside to cool; remove brains to a saucer, and also set aside; chop the rest of the meat with the tongue very fine, season with salt, pepper, powdered mar- _ joram and thyme, a teaspoon of cloves, one of mace, half as much allspice and a grated nutmeg. When the flesh falls from the bones. of the feet, take out bones, leaving the gelatinous meat; boil all together slowly, without removing the cover, for two Wes more ; take the soup from the fire and set it away until the next day. An hour before dinner set the stock over the fire, and when it boils strain carefully and drop in the meat reserved, which should have been cut, when cold, into small squares. Have these all ready as well as the force-meat balls, to prepare which rub the yolks of five hard-boiled eggs to a paste in a wedgewood mortar, or in a bowl with the back of a silver spoon, adding gradually the brains to moisten them, also a little butter and salt. Mix with these, two eggs

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