CHOPPED FINE
Twenty-five clams chopped fine. Put over the fire the
liquor that was drained from them, and a cup of water;
add the chopped clams and boil half an hour; then
season to taste with pepper and salt and a piece of
butter as large as an egg; boil up again and add one
quart of milk boiling hot, stir in a tablespoon of
flour made to a cream with a little cold milk, or two
crackers rolled fine. Some like a little mace and
lemon juice in the seasoning.
|
