334 COOKERY FOE SPORTSMEN. 



butter, placed in a double gridiron, and cooked over 

 live coals. 



Scolloped Otstees 



Are placed in a deep dish witb butter and bread- 

 crumbs, or pounded crackers well seasoned and 

 baked. 



Clam-Bake. 



The only proper mode of baking clams was dis- 

 covered by the aborigines, and was in\'ariably prac- 

 tised by them on their yearly visitations to the sea ; 

 the clams are placed on a flat rock side by side, with 

 their sharp edges down and the valves up, and when 

 so arranged in sufficient numbers, are kept in their 

 places by a surrounding circle of stones. A large 

 fire is built over them and allowed to burn for about 

 twenty minutes, when it is cleared away and the 

 clams are extracted from the ashes, overflowing with 

 juiciness and steaming with aroma. Burnt fingers 

 and lips add to the pleasures of an Indian clam- 

 bake. The best sauce is pepper-vinegar. 



Clam oe Fish-Chowdee. 



Pork, potatoes, butter, crackers, sauce, salt, pep- 

 per, vegetables, and meat, if any can be had, clams 

 or fish, or both, are covered with water, placed in a 

 close vessel, and stewed slowly till patience is ex- 

 hausted, appetite insists upon indulgence, or the 

 mess threatens to burn. The large articles are cut 

 in pieces of an inch square or thereabouts, and may 

 be highly seasoned. 



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