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Classic
Cook Books
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page 36
pepper, and roll them in corn flour; have in your frying-pan hot lard or bacon
drippings; if the fish have been kept several days, dip them in egg before
rolling them in corn flour, to keep them from breaking; fry them light brown on
both sides.
To Fry Clams.
After opening them as oysters, wash them in their own liquor and drain then;
make a batter of an egg flour and pepper; dip them in this, and fry them in
butter.
To Stew Clams.
Strain the liquor and stew them in it for about twenty minutes; make a
thickening of flour, water and pepper; stir this in and let it boil up; have
some bread toasted and buttered in a deep dish, and pour the clams over.
Clam soup may be made by putting an equal quantity of water with the liquor, and
putting in toasted bread, crackers or dumplings.
To Pot Fresh Herring.
Scale and wash them well; cut off the heads and fins, and season them with salt,
pepper and cloves; pack them neatly in a large jar, and pour on enough cold
vinegar to cover them; put a plate over the top of the jar, and set it in a
moderately warm oven, or on the top of a stove, in a pan of hot water, for five
or six hours; they will keep in a cool place several weeks, and are an excellent
relish. The jar or pan should be of stone ware, or fire-proof yellow ware.
To Boil Salt Cod.
Put your fish to soak over night; change the water in the morning, and let it
stay till you put it on, which
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