Clam Soup

Ingredients

• fifty large or one hundred small clams
• three pints of milk
• a blade of mace
• a little blaok pepper
• a hard-boiled egg
• a teaspoonfU of ohopped parsley
• two roled oraokers
• a quarter of a pound of butter
• a teaspoonfU of flour

Method

1. 1

   Wash clams and bake in a hot oven until shells open.

2. 2

   Boil milk, add clam juice, mace, pepper, chopped egg, parsley, crackers, and butter mixed with flour.

3. 3

   Boil and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 2. The excerpt below is the record exactly as published.

three pints of milk and set •side; put the oysters over the fire half an hour before dinner, with a quarter of a pound of butter, half a teaspoonftd of salt, a small saltspoonfiil of pepper; simmer them until the oysters show their beards, then add the boiled milk; bring it to a boil; have ready four hard-boiled egg^ ohopped fine, three eraokers rolkdy and one head of eelery ohopped small ; put these into the tureen; when the soup boils, pour it over thmn and senre. * Oyster Soup, Vo. S. Btndn the juioe from one hundred oysters, put it over the Ire with half a teaspoonful of salt; when the seum rises, strain the juiee through a clean oloth or fine sieve ; boil three pints of milk, add the oysters and juioe, and six ounces of butter rubbed to a paste with a heaping tablespoonfU of flour; bring all to a boil, season with pepper and, if needed, a little more salt, and serre. a) 8 aOOKEBT FROM EXPEBIBNQK • 01am Soup. Wftsh the olam dielb very oleaii, pat diem in a dripping-pan and set them in a hot OYen for Sye minnteBy or until the sheUs open; take them firom their shelb, Baving all the joioe; if the olamB are large, ehop them ; if the little eoft-shell elamiy they muflt be left whole. Boil three pints of milk, add the jnice, a blade of maoe, a little blaok pepper, a hard-boiled egg ohopped fine, a teaspoonfU of ohopped parsley, two roDed oraokers, and a quarter of a pound of butter mixed with a teaspoonfld of flour; put in the elams, give all a boil up and serve. This is for fifty large or one hundred small elams. * Moek Turtle Soup. Ptoeure a fine large ealf 's head and a set of feet, eleanse the head thoroughly, tie the brains up in a olean oloth, and put all together in a soup-kettle, with five quarts of oold water and a tablespoonfixl of salt; bring to a boU and skim well, then set aside to simmer slowly for three hours ; the brains will be done in an hour and must be taken out and set aside; when you oan twist out the bones, remove the kettle from the fire and strain to ' through a oullender; put the broth baek into the soup-pot; take out all the bones from the meat, out it in small pieoes, reserve a oup ftill of it and set aside ; season the remainder with half a teaspoonfol of blaok pepper, a teaspbonfiil of sweet mar- joram, the same of summer savory, an onion ohopped, a tea- spoonftd of powdered oloves and two blades of mace; stir all well together and put it into the broth; add a bunch of parsley and thyme, cover closely and simmer for an hour and a half; then strain and set away until next day. Next morning pre- pare force-meat balls as follows : Chop very fine a pound of lean, uncooked veal and a quarter of a pound of fresh beef suet, stir them together, add a small teacup of the brains, and the same of fine bread crumbs, season with half a teaspoon of salt, a salt- spoon of blaok pepper, half a saltspoon of grated nutmeg, a piece of onion the size of half a nutmeg, chopped very fine, and a teaspoonftil of chopped pars. ay; mix all well together; beat 80UP& 9 ap two 6gg8| flrfar them in ; floor your hftnds, and make into little balls half the siie of a walnnt, and brown them in batter and lard or sweet dripping to float and eover them ; drain them on a sieve or elean oloth, and keep them hot nntil ready to torn oat the soap. Take all the fat from the top of the soap, pat it over the fire and let it oome to a boil, pat in the cap of meat yoa reservedi thioken with a tablespoonfol of browned floor mixed in oold water ; boil five minotes longer, then add half a tambler of good Sherry or Madeira wine; pot the foree-meat balk in the toreen with two sliees of lemon, poor the soap over and serve. * A plain Calf 's-head Soop. After the head is thorooghly oleaned, pot it over the fire with foor quarts of oold water, season with eayenne and blaok pepper, add ten whole eloves, the same of allspioe, a small piee« of onion, a bonoh of parsley and one of sweet basil ; bring it tr a boil, skim well and set aside to simmer foor hoars ; then strain it throogh a oollender, return it to the soop-kettle, thioken it with two teaspoonsfol of sea-moss &rina mixed in oold water to a paste, gi«^ it a boil op, add a tableepoonfiil of browning, a wine-glass ^/ walnot oatsop; eot a lem<m in slices and lay them in the toreen, poor over them a teaoop of Port or Sherry wine, poor the soop over them and serve. • Calf s-head Soop. After thorooghly eleansing the head, pot it in a soop-kettle with a knookle of veal which has been eot into several pieces, season with pepper and salt, foor whole cloves and a blade of mace

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