Choose fresh small Little-Neck clams, of even size ; wash
the shells with plenty of cold water ; and, just before serving
them, open the clams like raw oysters, leaving each clam in
one of the shells with its liquor, after entirely loosening it
from the shell. Arrange half a dozen clams on a plate, as
half-shell raw oysters are arranged ; put a piece of lemon
on each plate, and serve the clams at the beginning o/ din-
SMALL SHELL-FISH {HUITRES). 1 6/
ner, as half-shell raw oysters are served ; send thin brown
bread✪ Little-Neck Clams on the Half-Shell and butter to the table with them.
The fresh raw clams are an excellent tonic and appetizer j
and their fresh liquor is a more valuable stimulant for inva-
lids than beef-tea, as made according to usual methods or
from meat extracts.
CHAPTER II.
SOUPS {Potage).
SOUP STOCK.
The same general directions in regard to boiling, clarify-
ing, and coloring soup-stock, will apply to the making of any
clear soup or bouillon : the difference is in the ingredients
used, and the flavor which results. Ordinary stock may be
prepared in about three hours ; but when a gelatinous stock
is desired, the boiling must be continued for five or six hours
in order to extract the gelatine from the bones. While the
gelatine thickens soup, it does not add to its nutriment ; and
unless the soup-kettle is kept very closely covered while the
stock is boiling, much of its flavor and some of its substance
will escape with the steam during long-continued boiling.
To make stock for an ordinary clear soup, use beef cut
from the neck or leg, including a marrow-bone ; allow a
pound of meat and bone for each quart of stock. Trim off
any defective parts, and wipe the meat with a wet towel ; cut
the meat from the bone in rather large pieces, so that it may
be used for hashes or potted meat ; there is still some nour-
ishment remaming in it after the soup is made, and it retains
a pleasant flavor from the vegetables and seasoning used in
the soup ; it is only the beef remaining from beef-tea which
has little food value or flavor. After the meat is cut from the
bones, have the bones broken in rather small pieces, and lay
them in the bottom of the soup-kettle ; put the meat on the
bones, and add cold water in the proportion of one quart of
i6S
SOUPS (POTAGE). 169
water to one pound of meat and bone ; set the kettle over
the fire, cover it, and heat its contents until they boil, remov-
ing all scum as it rises j the scum is composed of blood and
albumen, and is to be saved to add to any thick brown soup
or gravy because it is nutritious ; the object of removing it
in making stock is to leave the broth clear; a little salt
added while the scum is rising will hasten the operation.
Page 97 · 1 recipe record 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
Choose fresh small Little-Neck clams, of even size ; wash the shells with plenty of cold water ; and, just before serving them, open the clams like raw oysters, leaving each clam in one of the shells with its liquor, after entirely loosening it from the shell. Arrange half a dozen clams on a plate, as half-shell raw oysters are arranged ; put a piece of lemon on each plate, and serve the clams at the beginning of din-
SMALL SHELL-FISH {HUITRES). 1 6/
ner, as half-shell raw oysters are served ; send thin brown bread and butter to the table with them.
The fresh raw clams are an excellent tonic and appetizer j and their fresh liquor is a more valuable stimulant for invalids than beef-tea, as made according to usual methods or from meat extracts.
SOUPS {Potage). SOUP STOCK.
The same general directions in regard to boiling, clarifying, and coloring soup-stock, will apply to the making of any clear soup or bouillon : the difference is in the ingredients used, and the flavor which results. Ordinary stock may be prepared in about three hours ; but when a gelatinous stock is desired, the boiling must be continued for five or six hours in order to extract the gelatine from the bones. While the gelatine thickens soup, it does not add to its nutriment ; and unless the soup-kettle is kept very closely covered while the stock is boiling, much of its flavor and some of its substance will escape with the steam during long-continued boiling.
To make stock for an ordinary clear soup, use beef cut from the neck or leg, including a marrow-bone ; allow a pound of meat and bone for each quart of stock. Trim off any defective parts, and wipe the meat with a wet towel ; cut the meat from the bone in rather large pieces, so that it may be used for hashes or potted meat ; there is still some nourishment remaming in it after the soup is made, and it retains a pleasant flavor from the vegetables and seasoning used in the soup ; it is only the beef remaining from beef-tea which has little food value or flavor. After the meat is cut from the bones, have the bones broken in rather small pieces, and lay them in the bottom of the soup-kettle ; put the meat on the bones, and add cold water in the proportion of one quart of
i6S
SOUPS (POTAGE). 169
water to one pound of meat and bone ; set the kettle over the fire, cover it, and heat its contents until they boil, removing all scum as it rises j the scum is composed of blood and albumen, and is to be saved to add to any thick brown soup or gravy because it is nutritious ; the object of removing it in making stock is to leave the broth clear; a little salt added while the scum is rising will hasten the operation.
Records on this page
Little-Neck Clams on the Half-Shell