One dozen and one-half of clams. Scrub shells and place in a kettle
over the fire. Cover with one quart of boiling water. As soon as shells
open remove from fire. Save the water. One-third of a pound of salt
pork, chopped fine; four large potatoes sliced thin. Put pork in kettle.
After frying till brown add strained water and the juice of the clams,
the potatoes and three onions✪ Clam Chowder sliced thin. Simmer one and one-quarter
hours; add a quart of milk, or water, if preferred, cook fifteen minutes
longer; add clams and serve. Julia Thompson.
BROILED FROGS' LEGS.
Lay two dozen frogs on their backs. Cut from the neck along the
side of the belly and cut again across the middle of the belly. Take out
94 SHELL FISH.
the entrails and cut away the head, leaving only the back and legs. Skin
and chop off the feet, then wash thoroughly and blanch in scalding salted
water. Lay on a dish and pour over a little olive oil seasoned with salt
and pepper. Turn over several times in this seasoning and broil for three
or four minutes on one side, then turn. Broil altogether about seven
minutes, and serve with a mattre d'hStel sauce. Mrs. T. F. Kinney.
FRIED FROaS' LEGS.
Clean two dozen frogs' legs and dip them singly, first in a beaten ^%^
then in cracker crumbs and plunge them singly into very hot fat and fry
for five minutes. Drain, garnish with parsley and serve with maitre
d hotel sauce and Saratoga chips. W. O. C.
FRICASSEED FROQS» LEGS.
Clean two dozen frogs as above and put them in a granite saucepan
with a little butter. Place on the fire and cook until the butter begins to
brown, then pour over a teacupful of hot water, cover the pan and stew for
twenty-five minutes; skim off most of the butter and add salt and pepper
to taste. Thicken with the yolks of two eggs and two tablespoonfuls of
cream. As soon as it begins to boil remove from the fire. Serve on hot
buttered toast. G. M. J.
FROGS' LEGS STEWED.
A chopped or sliced onion, an ounce of butter, a small piece of raw
ham cut up very small, half a green pepper, a sliced tomato, a teaspoon of
rice, a cup of hot water and one of cream. Put two ounces of butter✪ Frogs' Legs Stewed in
saucepan, lay the frogs' quarters in this and fry gently. Then add the
other ingredients, boiling till done. Take out of the pan, strain the
gravy, mix it with the yolks of two eggs, beaten to a cream. Place the
frogs* legs in a proper dish, pour over the gravy and send to the table.
C. E. P.
POM
Y THE word game is meant all animals and birds which live in the
woods and fields in a state of nature, which have never been domes-
ticated and are proper to be eaten. There are many sorts of game — from
the little quail, prairie chicken, and kindred birds, to the roe, deer and
other hoof-footed species. The flesh of wild fowl has an aroma more
marked than that of the tame ones.
HOW TO SELECT POULTRY.
Page 74 · 2 recipe records on this page
Presented as published in 1917. 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
One dozen and one-half of clams. Scrub shells and place in a kettle over the fire. Cover with one quart of boiling water. As soon as shells open remove from fire. Save the water. One-third of a pound of salt pork, chopped fine; four large potatoes sliced thin. Put pork in kettle. After frying till brown add strained water and the juice of the clams, the potatoes and three onions sliced thin. Simmer one and one-quarter hours; add a quart of milk, or water, if preferred, cook fifteen minutes longer; add clams and serve. Julia Thompson.
BROILED FROGS' LEGS.
Lay two dozen frogs on their backs. Cut from the neck along the side of the belly and cut again across the middle of the belly. Take out
the entrails and cut away the head, leaving only the back and legs. Skin and chop off the feet, then wash thoroughly and blanch in scalding salted water. Lay on a dish and pour over a little olive oil seasoned with salt and pepper. Turn over several times in this seasoning and broil for three or four minutes on one side, then turn. Broil altogether about seven minutes, and serve with a mattre d'hStel sauce. Mrs. T. F. Kinney.
FRIED FROaS' LEGS.
Clean two dozen frogs' legs and dip them singly, first in a beaten egg then in cracker crumbs and plunge them singly into very hot fat and fry for five minutes. Drain, garnish with parsley and serve with maitre d hotel sauce and Saratoga chips. W. O. C.
FRICASSEED FROGS' LEGS.
Clean two dozen frogs as above and put them in a granite saucepan with a little butter. Place on the fire and cook until the butter begins to brown, then pour over a teacupful of hot water, cover the pan and stew for twenty-five minutes; skim off most of the butter and add salt and pepper to taste. Thicken with the yolks of two eggs and two tablespoonfuls of cream. As soon as it begins to boil remove from the fire. Serve on hot buttered toast. G. M. J.
FROGS' LEGS STEWED.
A chopped or sliced onion, an ounce of butter, a small piece of raw ham cut up very small, half a green pepper, a sliced tomato, a teaspoon of rice, a cup of hot water and one of cream. Put two ounces of butter in saucepan, lay the frogs' quarters in this and fry gently. Then add the other ingredients, boiling till done. Take out of the pan, strain the gravy, mix it with the yolks of two eggs, beaten to a cream. Place the frogs* legs in a proper dish, pour over the gravy and send to the table.
C. E. P.
GAME.
Y THE word game is meant all animals and birds which live in the woods and fields in a state of nature, which have never been domesticated and are proper to be eaten. There are many sorts of game — from the little quail, prairie chicken, and kindred birds, to the roe, deer and other hoof-footed species. The flesh of wild fowl has an aroma more marked than that of the tame ones.
HOW TO SELECT POULTRY.
Records on this page
Clam ChowderFrogs' Legs Stewed