crumbs, and bake them in a moderate oven from 25 to 35 minutes, basting occasionally with hot butter or fat. Serve on round or oval shaped croutons of hot, well-buttered toast.
Time.—To bake the legs, from 25 to 35 minutes. Average Cost, 10d. Sufficient for 3 or 4 persons. Seasonable at any time.
2825.—CLAM CHOWDER. (An American Dish.)
Ingredients.—50 clams, ½ a lb. of ham or bacon, 8 water-biscuits, 2 medium sized onions coarsely-chopped, 1 dessertspoonful of finely-chopped parsley, ½ a teaspoonful of powdered mixed herbs, salt and pepper.
Method.—Clams are a bivalvular shell-fish, extensively used in American cookery, and to some extent on the Cornish and Devonshire coasts, where they are found. Soyer declared that their flavour was superior to that of the oyster. Wash the clams in several waters, put them into a saucepan with a little water to protect the bottom of the pan, and as soon as the shells begin to open, take out the clams and strain, and preserve the liquor which runs from the shells. Pound or crush the biscuits to a fine powder, fry the bacon or ham, and cut it into dice; mix together the herbs, parsley, a small teaspoonful of salt and ¼ of a teaspoonful of pepper. Cover the bottom of a stewpan with bacon, add a thin layer of onion, sprinkle with powdered biscuit and seasoning, and on the top place about a quarter of the clams. Repeat until the materials are used, then pour in the liquor from the clam shells, and as much boiling water as will barely cover the whole. Cover closely, and cook gently for about 1¼ hours. Serve in a deep dish, and, if liked, flavour the gravy with a little mushroom ketchup, or some cruet sauce. There are numerous variations of this dish; salt pork frequently replaces the ham; veal may be used in addition to ham or pork, and a tin of tomatoes is by many considered a great improvement.
Time.—About 2 hours. Average Cost, 1s. 9d. Sufficient for 5 or 6 persons. Seasonable from August to March.
2826.—CODFISH PIE. (Fr.—Pâté de Cabillaud.)
Ingredients.—2 lbs. of cod, 2 tablespoonfuls of finely-shredded raw or cooked ham or bacon, 1 teaspoonful of finely-chopped parsley, 1 oz. of butter, 1 oz. of flour, salt and pepper, paste No. 1666, or mashed potato.
Method.—Boil the cod in a small quantity of water, which afterwards strain, and reduce by rapid boiling to ¾ of a pint. Remove the skin and bones, and divide the fish into large flakes, mix lightly into it the ham and parsley, and season with salt and pepper. Melt the butter