Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 84

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Put into boiling water from fifty to a hundred of the small sand clams; and when all their shells have opened, take them out, as they are then sufficiently boiled. Extract all the hard, or tough, uneatable part, and throw it away. Slice thin as much salt pork as, when fried in the bottom of a large pot, will produce half a pint of liquid or gravy. Take out all the pork, leaving the liquid in the pot. Add to it a layer of clams. Then a layer of biscuit soaked in milk or warm water. Next another layer of clams; then another layer of soaked biscuit; then more clams. Season it with pepper and mace. If there is no objection to onions, add three or four boiled and sliced, and some minced marjoram. Also, some potatos, boiled, peeled, and quartered. Let the last layer be clams, and then cover the whole with a good paste, and bake it in an iron oven, or boil it in an iron pot.

Chowder of fresh codfish, halibut, sea-bass, or any other good fish, is made as above. Halibut requires a much larger portion of seasoning, and a little more pork. Though very large and therefore very profitable, it is in itself the most tasteless of all fish. Plain boiled halibut is not worth eating.