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American cookbook, 1900-1920
Page 18
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meat balls the same as the stuffing - fry in butter - this makes a very fine hash -- v Excellent clam-cakes - 20 nice clams washed + put over the fire in a pot till they open - then take them out + chop them fine, add two eggs, + thicken the liquor with flour as thick as pancake batter -- fry in lard -- Tongue is very fine done a-la mode like beef --
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meat balls the same as the stuffing - fry in butter - this makes a very fine hash -- v Excellent clam-cakes - 20 nice clams washed + put over the fire in a pot till they open - then take them out + chop them fine, add two eggs, + thicken the liquor with flour as thick as pancake batter -- fry in lard -- Tongue is very fine done a-la mode like beef --
Szathmary Culinary Manuscripts and Cookbooks
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