* * * * *
Scalloped Clams
Wash clean one hundred clams. Use soft part whole and the tough part chopped fine. Put a layer on the bottom of a buttered baking dish. Season with salt, pepper, cayenne and a little mace and sprinkle over plenty of stale bread crumbs and a quantity of bits of butter. Repeat the layers until the dish is full. Put plenty of butter on top and pour in a cup of the water from the clams. Bake in a moderate oven one hour, and when half done pour in a tumbler of sherry.
* * * * *
Shrimp or Oyster Curry
Melt four ounces of butter and fry in it four young onions and a clove of garlic chopped. Add the juice of two limes. Stir into this one teaspoonful of corn starch, two tablespoonfuls of curry powder and half a cup of cream with salt, pepper and cayenne. Stir this rapidly over the fire until very thick. Thin with milk until it is the proper consistency, then add a large cup of picked shrimps, and as many oysters. Cook two minutes after it boils.
* * * * *
Shrimps a la Bordelaise
Place two tablespoonfuls of butter and one of flour in a saucepan and brown over the fire. Stir into this one cup of stock, and add two tablespoonfuls of finely chopped raw ham, a slice of onion, one tablespoonful of chopped parsley. Simmer for ten or fifteen minutes. Strain the same and add to it a cup of shrimps. Simmer again for a few moments and add a teaspoonful of tomato or mushroom catsup. Season with, salt and pepper, and serve in timbale cases.
* * * * *