Quahaug Pie

Ingredients

• a quart of sea clams
• a cup of milk
• a tablespoonful of flour
• a tablespoonful of butter
• two finely-chopped hard-boiled eggs
• a layer of cracker crumbs
• a good, rich crust

Method

1. 1

   Chop clams, scald milk and clam liquid, thicken with flour and butter, season, add eggs and clams.

2. 2

   Line pie dish with crust, layer with crumbs and clams, cover, and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 9. The excerpt below is the record exactly as published.

a tablespoonful of butter to which is added a tablespoonful of flour, a scant saltspoontul of salt, a dash of cayenne, two teaspoonfuls of lemon juice and one-half cupful each of milk and cream. Add the pieces of fish, lei the whole come to a boil and serve. _This creamed fish is also very nice if put in a baking dish, covered with bread crumbs, and browned in the oven. Browned Salt Mackerel. — Freshen two fish by soaking over night, wash in fresh water in the morning and squeeze over the flesh side the juice of one-half a lemon. Lay one of the fish skin side down in baking THE RURAL COOK BOOK. 17 dish and cover with dressing made of one cupful bread crumbs, one table- spoonful butter (scant), pinch of pepper, a little grated lemon peel and one-fourth cupful of cream. Lay the other fish on dressing, skin side up, and baste well with hot water and melted butter. Put into a hot ov(*i for 20 minutes, then cover with bread crumbs, dot with bits of butter and put back in the oven till nicely browned. Carefully dish without disturbing the layers and serve with thin lemon slices and parsley as a garnish. Oyster Chowder. — Fry together two ounces of salt pork and one onion, sliced. Parboil one pint of sliced potatoes five minutes and drain. Look over carefully one pint of oyslers, pour over one-half cupful of water and heat to the boiling point; skim out the oysters and pour the liquor over the potatoes, add the pork and onions and cook the potatoes until tender, adding a little more water if necessary; add the oysters, one pint of milk and one-half cupful of fine bread crumbs. Season with one teaspoonful of salt and half-teaspoonful of pepper and pour in the serving dish. Oyster Stew. — Put one quart of oysters in a colander, and pour over three-fourths of a cupful of cold water, reserving the liquor. Pick qmm- the oysters, being careful that no particles of shells adhere to the tough muscles. Heat the reserved liquor to the boiling point, strain through a double thickness of cheese cloth, add the oysters, and cook, stirring oc- casionally, until the oysters are plump and the edges begin to curl. Re- move the oyslers with a skimmer to a heated tureen, and add one-fourth of a cupful of butter, one-half tablespoonful of salt, one-eighth of a teaspoonful of pepper, the oyster liquor, strained a second time through a double thickness of cheese cloth, and four cupfuls of scalded milk. Baked Pickerel. — Clean the fish carefully and lay on a rack in a dripping pan; dredge with a teaspoonful of salt, several dashes of pepper, and a little flour. Bake carefully, basting every 10 minutes until well done, with hot water to which a tablespoonful of butler has been added. Make the sauce with half a cup of cream and half a cup of the basting liquid in which the fish was cooked ; thicken with a teaspoonful of butter and a tablespoonful of flour; let the sauce boil up once, then add a ta- blespoonful of chopped parsley. Pour part of the sauce around the fish on a platter, and serve the remainder in a gravy boat. Quahaug Pie. — Remove the loose brown skin and black part from a quart of sea clams and chop the remainder fine. Scald a cup of milk, the liquid from the clams and enough water, to make a pint in all, and thicken it with a tablespoonful each of flour and butter cooked to a smooth paste; then add pepper and salt to taste and two finely-chopped hard-boiled eggs, and lastly, the chopped clams. Line a meat pie dish with pie crust, then add a thin layer of cracker crumbs, the prepared la THB RURAL COOK BOOK. clams, and sprinkle this over with another I^er of cracker crumbs and cover with a good, rich crust, leaving several openii^ so the steam can escape. Bake about an hour in a hot oven until well browned. Salmon Chowder. — Chop coarsely and brown together in a kettle or saucepan, one-fourth pound of salt pork and one onioa Add oof pint of raw potatoes, chopped or cut in dice, which have stood for half an hour in cold water. Season, barely cover with boiling water, and sim- mer for hiilf an hour; then add a can of salmon, drained and flaked, two or three broken crackers and one pint of scalded milk or cream, with two teaspoons of butter. This may be varied by the addition of a can of tomatoes, or a shredded pepper or both. Creamed Salmon. — Put one tablespoonful of butter into a saucepan; when melted add- ore tablespoonful of flour, half a teaspoonful of salt, a dash of paprika and half a cup of milk. Cook until smooth, then add a small can of salmon finely minced, one tablespoonful lemon juice and a little grated nutmeg. Remove from the fire and add yolks of three eggs, well beaten; whip whites of the eggs stiff and fold in carefully. Butter small molds or a baking dish, place in hot water in a dripping paiMuid bake from 10 to 2S minutes. Escalloped Salmon, — Put one pint of milk to heat with a tablespoon- ful of butter. Moisten a tablespoonful of flour

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