Clams a la Norfolk

Ingredients

• 1 pint of clams
• 2 tablespoonfuls of butter
• 2 tablespoonfuls of flour
• the hard boiled yolks of 4 eggs
• 1 pint of milk
• 1 scant teaspoonful of salt
• a dash of cayenne
• a pinch of mustard
• 1 teaspoonful of lemon juice

Method

1. 1

   Chop clams and cook in butter.

2. 2

   Mix flour and egg yolks into a paste, add to clams, then gradually add milk until thickened.

3. 3

   Season and serve.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 33. The excerpt below is the record exactly as published.

tablespoonful of butter, add pepper, i cupful of fine stale bread crumbs, the chopped tomato and i teaspoonful of chopped parsley and stir over 117 July. the fire for five minutes. Pack the tomatoes closely together in a shallow baking-dish, fill the centres with some of the cooked mixture and put the remainder between the tomatoes. Bake in a hot oven until brown, then break carefully over the top i egg for each person and return to the oven until the eggs are set. 31. — Fried Cucumbers. For fr3ring cucumbers should be somewhat mature. Peel and cut them lengthwise in thick slices, dry on a towel, roll in flour and fry quickly in a little hot drippings or butter, seasoning as they are turned. A cream gravy can be served with them. 118 AUGUST, X. — Mock Tomatoes on Lettuce. Form tomato jelly into molds to resemble a tomato in shape and serve whole on lettuce leaves with i tablespoonful of mayonnaise on each. The jelly is made as follows : Boil i pint of strained tomato juice a few minutes with I slice of chopped onion and a little chopped parsley, salt and pepper, ^ tea- spoonful of celery salt and i teaspoonful of sugar. Soak i tablespoonful of gelatine in cold water a few minutes, add to the hot juice, strain and pour into wet cups. Canned green beans, asparagus tops and French peas may be used in the salad by chilling after re- heating. Remember always to drain liquor off of all canned vegetables and remove to an open dish, to stand awhile. Reheat and season before chilling and using as a salad. 2. — Mulberry Shortcake. Where the large, luscious French mul- berries can be secured, a shortcake of a U9 August. type rivaling that of the strawberry may be made. One-fourth of the berries gathered should be reddish and tart. Failing these (as when purchased ready picked) lemon juice will supply a suitable degree of acidity. Clip the stems of i quart of berries, then mash, stirring in ^ cupful of sugar and yi cupful of water. Set this aside and spread on the cake, just before serving. For the cake itself, sift with i quart of flour 2 tea- spoonfuls of baking powder, i teaspoon- ful of salt and ^ cupful of sugar. Into the centre of this stir i large teaspoonful of shortening and just sufficient water or milk to make a soft drop dough (not to be touched with the hands). Bake at once in hot, greased baking tins in a rather quick oven. This will split readily and may be spread with butter just before serving. 3. — Clams a la Norfolk. Chop fine i pint of clams. Mix to a paste 2 tablespoonfuls each of butter and flour and rub into it the hard boiled yolks of 4 eggs. Cook the clams slowly in i tablespoonful of butter, but do not let them color. In five minutes add paste; when it begins to melt 190 Augusts add gradually i pint of milk and stir until smoothly thickened. Season with i scant teaspoonful of salt, a dash of cayenne and a pinch of mustard; add i teaspoonful of lemon juice and serve at once. Thin sand- wiches of graham bread and butter go nicely with this dish. 4. — Fruit Dumplings. A milk biscuit dough, with double the usual allowance of butter, will make good fruit dumplings. Roll the dough out quite thin, cut out the size of a coffee saucer, put a large spoonful of berries or drained stewed fruit in the centre, draw the dough up round it and pinch the edges tightly together. Put close together in a greased, shallow dish and steam for from thirty to forty minutes, then stand in the oven long enough to dry off. The sauce may be crushed fruit sweetened with powdered sugar, or a hard sauce into which some of the crushed fruit is beaten. 5* — Com in Tomato Cups. Com which is too old for serving on the cob is cut raw, seasoned, i tablespoonful of butter added to each pint and packed in 121 August. tomatoes from which the centres have been scooped out. These are baked in a quick oven for half an hour. 6. — Nesselrode Pudding. Scald lyi pints of milk in a double boiler. Beat together the yolks of 5 eggs and ij^ cupfuls of granulated sugar, turn into the scalded milk and stir until thick as soft custard, then strain and set aside to cool. Open a small bottle of French chestnuts put up in vanilla syrup, pour oflf the syrup and add to the custard with i pint of cream and J4 of a cupful of pineapple syrup, then freeze. When frozen open the can and mix in ^ of a cupful of candied fruit and ^ of a cupful of sultana raisins which have been soaked in a little Maraschino for two hours, also the chestnuts cut in small pieces. Pack into a covered mold, bind with a strip of muslin dipped in melted butter and bury the mold in ice and salt for three hours before serving. 7, — Mock Terrapin. Cut into small dice sufficient cold boiled fresh beef tongue to measure i heaping cup- ful. Put into a saucepan with ^ of a cupful 122 August. of strong chicken stock and ^ of a cupful of sheny, cover and simmer for ten minutes. Draw to one side of the fire, drop in i table- spoonful of flour rubbed to a paste with I tablespoonful of butter and stir until melted and thickened. Add ^ of a cupful of rich cream, salt and pepper to taste, i teaspoonful of lemon juice

Cook this with the app: pantry check, scaling, and the assistant.