Franklin & Jane Pierce's Recipes
FRANKLIN PIERCE'S BOILED LOBSTER (OR CRAB)
Losters or crabs
Salt water, boiling
Oil and vinegar
Lobsters, as well as crabs, should be boiled in strong salt and water.
Have your pot of water boiling hard; put in the lobsters or crabs,
and boil them for 1/2 hour, or if they are very large, a little longer.
Take them out of the pot, and when they have drained, open them.
Extract the meat careflly, putting it back into the shells for
serving. Send the dish to the table cold.
Lobster or crabs are usually dressed at the table with mustard,
hard-boiled eggs, cayenne pepper, salt, oil and vinegar.
JANE PIERCE'S BAKED CLAMS (Whole or Minced)
3 dozen clams
1 tsp. powdered mace
1 tsp. powdered nutmeg
2-1/2 to 3 c. grated bread crumbs
In taking out the clams, save several dozen of the largest and
finest shells, which must afterwards be washed clean and wiped
dry. This is for minced clams.
Either chop the clams fine or leave them whole, and mix with
some powdered mace and nutmeg. Butter the sides and bottom of a
large, deep dish, and cover the bottom with a layer of bread
crumbs. Over this, scatter some very small bits of sweet butter.
Then a layer of clams, minced or whole; next another layer of
bread crumbs and small dabs of butter. Proceed in this manner until
the dish is full, finishing at the top with a layer of crumbs.
Set the dish in a preheated 375-degree oven and bake about 15
minutes. Have ready the clam shells, and fill them with the
baked mixture, either leaving them open or covering each with
another clam shell. Place them on a large hot dish and send them
to the table piping hot.