Oyster or Clam Stew

Ingredients

• 2 quarts milk, scalded
• 3 lbs. clams prepared and cut fine
• 2 small cans of oysters
• 4 tablespoonfuls rolled cracker crumbs
• a good half pint of nice butter
• salt to taste
• pepper to taste

Method

1. 1

   Do not add the salt until you remove the milk from the stove as it sometimes will curdle it.

2. 2

   Either cook the clams an hour or two in a little water, or just let them boil up once in the milk.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 19. The excerpt below is the record exactly as published.

pepper to taste. Remove the salmon from the can and reject all bones and skin; mash the salmon fine, adding slowly the cream, then add the salt and pepper and yolks of the eggs well beaten. Beat the whites of the eggs to a stiff froth. Stir them carefully into the mixture. Fill greased custard cups yz full of this mixture. Stand the cups in a pan of hot water and bake in a quick oven 15 minutes. When done remove the Timbals carefully from the cups, arrange them on a platter and garnish. Julia P. Saunders. OYSTER OR CLAM STEW. 2 quarts milk, scalded, 3 lbs. clams prepared and cut fine or 2 2 small cans of oysters, 4 tablespoonfuls rolled cracker crumbs, a good half print of nice butte

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