(Domestic Receipt-Book, 1858)
Boil them, take out the hearts (which is the only pan used), dip them in flour and fry brown in lard, or stew with butter, pepper, salt, and a little water.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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