FRIED SOFT CLAMS.
Wash a bunch or pint of soft clams in cold water, to free
them from sand, and lay them separately on a towel to dry.
Have ready a frying-kettle half full of fat✪ Scallops Fried in Indian Meal, over the fire, a
dish of beaten raw eggs, and a platter of cracker-dust or
bread-crumbs ; roll the clams in the crumbs, then dip them
in beaten egg, and again roll them in crumbs ; when the
fat is smoking hot, put the clams into it, and fry them
golden brown ; then take them out of the frying-kettle with
a skimmer, lay them on brown paper to free them from fat,
and serve them hot.
Fried clams should be served with a garnish of lemon
cut in quarters, or a dish of sliced cabbage or of pickles.
SCALLOPED CLAMS.
Clams may be scalloped in their shells, or in china or
silver dishes.
FISH AND SHELLFISH {POISSON). 235
CLAM FRITTERS.
Carefully wash all sand away from a bunch or pint of
clams, and chop them fine ; strain the water in which they
were washed ; have ready, over the fire, a frying-kettle half
full of fat; mix together a cupful of flour, the chopped
clams, the yolk of a raw egg, a level teaspoonful of salt,
and a quarter of a saltspoonful of pepper, and enough of the
water in which the clams were washed✪ Clam Fritters to make a thick
batter ; when the fat is hot, beat the white of one egg to
a stiff froth, stir ic into the fritter-mixture, drop it by the
tablespoonful into the fat when it is smoking hot, and. fry
the fritters ; when they are brown, take them out of the fat
with a skimmer, lay them on brown paper for a moment
to free them from grease, and then serve them hot.
OYSTER PATTIES.
To make the patty-cases, first prepare a good puff-paste,
as directed in the proper recipe; in cutting it out, use
Oyster Patties.
either round or fluted tin pastry-cutters, such as are shown
in the picture of those implements given elsewhere. If
236 PRACTICAL AMERICAN COOKERY.
the cases are desired very high, use two layers of paste,
wetting the top of the lower one, to make the upper one
adhere to it, and gilding the top of the upper one✪ Oyster Patties with
beaten egg ; make a Uttle circular cut down in the top of
the patty, about quarter of an inch deep, to form the cover.
Bake the cases on a baking-sheet, wet with cold water, in
a moderately hot oven, until they are light brown; then
cool them, cut out the cover, and, with a small sharp knife,
take out the inner heavy portion ; after they are so prepared
they will be ready to fill, and serve either hot or cold. Fill
the patties with oysters cooked as directed in the recipe for
the ragoAt which is used to fill the vol-au-vent of oysters.
FRIED OYSTERS. ✪ Fried Oysters
Page 134 · 7 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FRIED SOFT CLAMS.
Wash a bunch or pint of soft clams in cold water, to free them from sand, and lay them separately on a towel to dry. Have ready a frying-kettle half full of fat, over the fire, a dish of beaten raw eggs, and a platter of cracker-dust or bread-crumbs ; roll the clams in the crumbs, then dip them in beaten egg, and again roll them in crumbs ; when the fat is smoking hot, put the clams into it, and fry them golden brown ; then take them out of the frying-kettle with a skimmer, lay them on brown paper to free them from fat, and serve them hot.
Fried clams should be served with a garnish of lemon cut in quarters, or a dish of sliced cabbage or of pickles.
SCALLOPED CLAMS.
Clams may be scalloped in their shells, or in china or silver dishes.
CLAM FRITTERS.
Carefully wash all sand away from a bunch or pint of clams, and chop them fine ; strain the water in which they were washed ; have ready, over the fire, a frying-kettle half full of fat; mix together a cupful of flour, the chopped clams, the yolk of a raw egg, a level teaspoonful of salt, and a quarter of a saltspoonful of pepper, and enough of the water in which the clams were washed to make a thick batter ; when the fat is hot, beat the white of one egg to a stiff froth, stir it into the fritter-mixture, drop it by the tablespoonful into the fat when it is smoking hot, and. fry the fritters ; when they are brown, take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and then serve them hot.
OYSTER PATTIES.
To make the patty-cases, first prepare a good puff-paste, as directed in the proper recipe; in cutting it out, use
Oyster Patties.
either round or fluted tin pastry-cutters, such as are shown in the picture of those implements given elsewhere. If
the cases are desired very high, use two layers of paste, wetting the top of the lower one, to make the upper one adhere to it, and gilding the top of the upper one with beaten egg ; make a Uttle circular cut down in the top of the patty, about quarter of an inch deep, to form the cover. Bake the cases on a baking-sheet, wet with cold water, in a moderately hot oven, until they are light brown; then cool them, cut out the cover, and, with a small sharp knife, take out the inner heavy portion ; after they are so prepared they will be ready to fill, and serve either hot or cold. Fill the patties with oysters cooked as directed in the recipe for the ragoAt which is used to fill the vol-au-vent of oysters.
FRIED OYSTERS.
Records on this page
Devilled CrabsKromeskeys of CrabScallops Fried in Indian MealFried Soft ClamsClam FrittersOyster PattiesFried Oysters