Part 20 (1/2)

50 clams.

1 medium-sized onion.

6 oz. salt pork.

3 large potatoes.

1 teaspoonful salt.

1/2 teaspoonful pepper.

1 tablespoonful b.u.t.ter.

2 tablespoonfuls flour.

1 pint of milk or cream.

1 saltspoonful of mace.

1 saltspoonful of thyme.

3 s.h.i.+p crackers.

Put the clams, with their own liquor, into a saucepan on the fire. When they have boiled three minutes, remove the clams and return the liquor to the fire. Cut the pork into slices. Chop an onion and fry it with the pork until both are browned. Then stir in two tablespoonfuls of flour.

When the flour is cooked, add slowly the clam liquor, a dash of mace and thyme, and salt, if necessary; then add three parboiled potatoes cut into dice, and cook until the potatoes are tender. When ready to serve add a pint of milk or cream, the clams cut into pieces, and a quarter of a pound of broken s.h.i.+p crackers or any hard water cracker.

CHAPTER III

FISH

[Sidenote: Cooking.]

[Sidenote: Freshness.]

[Sidenote: Dressing.]

It is essential that fish should be perfectly fresh, thoroughly cleaned, and carefully cooked. If underdone it is not eatable; if cooked too long it loses flavor and becomes dry. The sooner it is cooked after being taken from the water, the better. When fresh, the eyes are bright, the gills red, the flesh firm and odorless. Ordinarily the fishman removes the scales and draws the fish before delivering it; but if not, this should be done at once, and the fish thoroughly washed, but not allowed to soak in water, then wiped dry and put into the refrigerator, on the ice, the skin side down, but not in the same compartment with b.u.t.ter, milk, or other foods which absorb flavors.

[Sidenote: Keeping Frozen Fish.]

Fish that are frozen should be laid in cold water until thawed, but not allowed to remain in the water after they become flexible.

[Sidenote: Tr.i.m.m.i.n.g.]

The head and tail should be left on, and the fins trimmed, of any fish which is to be served whole.

[Sidenote: The bones.]

When the fillets only are to be used, the head and bones may be used for a fish soup.

[Sidenote: To skin, bone, and remove the fillets.]