The Cook Book, Oscar of the Waldorf by Oscar Tschirky

ISBN: 9781230274553

Published: September 12th 2013

Paperback

42 pages


Description

The Cook Book,  by  Oscar of the Waldorf by Oscar Tschirky

The Cook Book, by Oscar of the Waldorf by Oscar Tschirky
September 12th 2013 | Paperback | PDF, EPUB, FB2, DjVu, talking book, mp3, RTF | 42 pages | ISBN: 9781230274553 | 4.52 Mb

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1896 edition. Excerpt: ... Shell-Fish. ClamMoreThis historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher.

Not indexed. Not illustrated. 1896 edition. Excerpt: ... Shell-Fish. Clam Fritters. Place some fresh clams into one pan, and the liquor irom them into another. Prepare a mixture of broken crackers and flour in equal quantities, and dip the clams first into their own liquor and then into this, repeating this operation three times- finally dipping them into milk, and then again into the flour mixture. Have prepared some boiling lard, drop in a few clams at a time, let them fry for about five minutes- then remove them with a skimmer, place them on a strainer, drain away the fat, and they are ready to be served.

The pan containing the lard should be so deep that the clams will be covered when put in. Scalloped Clams. Wash thoroughly six or eight good sized clam shells, fill them with clam forcemeat, flatten them with the hand, spread over sifted breadcrumbs, smooth with the blade of a knife, and moisten with a little clarified butter. Arrange them on a baking pan and bake until they are well browned, or for about six minutes. Place them on a hot dish, and serve at once, with sprigs of parsley for garnish. Steamed Clams. Scrub the shells of some clams well in water- then place them in a saucepan without any water, place them over the fire, and cook until the shells open.

Remove the clams with a skimmer, pour the liquor into a jar and let it settle. There will be no use in straining the liquor through the finest strainer, but a piece of linen may be used, or if allowed to settle, and care be taken not to move the sediment, the water can be poured off. Remove the clams from their shells, pulling off the thin skin round the edge, and cutting off the whole of the black end with a pair of scissors. Plunge each clam into a small quantity of the liquor, and if at all tough cut that part through.

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