Clams Stewed With Cream
From 365 breakfast dishes, 1901
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from 365 breakfast dishes (1901), page 13. The excerpt below is the record exactly as published.
season with pepper and salt ; moisten with cream or white sauce ; add a little butter. Shape, dip in egg and crumbs and fry. 2. — Breaded Chops. . Wipe and trim the chops, sprinkle with salt and pepper, dip in egg and bread crumbs and fry in deep fat 5 or 6 minutes. Sprinkle finely chopped parsley over them and serve. 3.— Boiled E^gs. Have a large saucepan containing boiling water. Put into it the number of eggs de- sired. Put the saucepan on the back of the stove where the water will not boil. Cook eight minutes if desired soft boiled, forty if hard boiled. These are delicious. April. 4 Scalloped Turkey. Cut the turkey into small pieces. Sprinkle a buttered baking dish with cracker crumbs. Put in the turkey and pour in a cupful of white sauce ; sprinkle the top with fried bread crumbs. Bake in a hot oven. 5. — Irish Stew, Cut the lamb in dice. Cover with boiling water and cook slowly until tender. When about half cooked add J^ a cup each of car- rot and turnip cut in small pieces and one onion sliced. Fifteen minutes before serving add potatoes cut fine. Thicken with 8our. Season with salt and pepper and chopped celray. 6.— Fish Hash. Chop equal parts of cold fish and potatoes, season with salt and pepper. Put a piece of fat salt pork in a frying-pan. When melted take out the scraps and put in the fish and potatoes, stir and then brown. Fold over like an omelet. ApriL 7. — Sweetbread Fritters. Parboil the sweetbreads, cut them i^ small pieces, season with salt, pepper and chopped parsley ; dip in fritter batter and fry in deep fat. 8. — Oysters in Brown Sauce. Parboil and drain i pt. of oysters, keep the liquor. Brown 2 tablespoonfuls of butter and add 2 tablespoonfuls of flour and stir until brown. Then add the liquor, ]4 a cup of milk, salt and pepper. Put in the oysters and heat hot. Serve on toast. 9. — Broiled Liver. Cut liver into ^ inch slices, cover with boil- ing water, let it stand 5 or 6 minutes, drain and wipe dry. Sprinkle with salt and pepper and broil in a well greased broiler 5 minutes. Put it on a hot platter and spread with bits of butter. Serve very hot. 10. — Vegetable Curry. Pour yi a pt. of boiling water mixed with I tablespoonful of curry powder into 2 table- spoonfuls butter in which a large onion has been fried and add salt and lemon juice. 48 ApriL After cooking this for 5 minutes, add i pt. of green peas, i turnip, 3 carrots, and 3 pota- toes, all having been cooked previously. Let them remain in the curry for 10 minutes and serve all together. — From ** Table Talk,'* Philadelphia. II. — Broiled Fresh Mackerel. Split a mackerel through the back, remove the spine, score it slightly, and rub with a tablespoonful of olive oil ; season with salt and pepper and broil on a brisk fire for 10 minutes on the split side and i minute on the other. Lay it on a hot dish, spread butter over it and fine chopped parsley. 12. — Beef Omelet. Chop I lb. of raw beef very fine ; roll three crackers to a dust and mix with them ]4 a teaspoonful of baking powder. Add^ 2 well beaten eggs and mix all together thoroughly with a seasoning of salt, pepper and powdered herbs ; put a lump of butter in a baking dish, let it melt and then put in the mixture ; let it bake yi an hour. Turn out on a very hot platter, fold over as you would an omelet and pour any kind of a meat sauce around it. 49 ApriU 13. — Stuffed Eggs. Cut 6 hard-boiled eggs in two, take out the yolks. Mash the yolks and mix with them ^ their amount of finely chopped ham or bacon. Moisten with enough cream and a little butter to make soft enough to mold into round balls. Put i in each ^ of white, arrange them on a hot platter and pour a cream sauce around them. 14. — Minced Lamb. Fry 2 finely chopped onions in 2 ounces of butter for 5 minutes, add 2 tablespoonfuls of flour ; mix well. Moisten with i pint of stock, stir until it comes to a boil. Then add to it 2 lbs. of chopped cold lamb. Cook this 15 or 20 minutes and serve with chopped pars- ley over it. 15. — Clams Stewed With Cream. Chop 25 small clams and season with pep- per and salt. Put into a stewpan butter the size of an egg, and when it bubbles, sprinkle in a teaspoonful of flour, which cook a few minutes ; stir gradually into it the clam liquor, then the clams> which stew about 2 or 3 min- utes ; then add a cupful of boiling cream
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Cook this with the app: pantry check, scaling, and the assistant.