Note 136 — INDEX
Reading edition
No. 136. Clams on Toast.—Open raw, chop the hard parts and mix with the soft, warm them up in their own liquor, with butter, seasoning and a dash of bruised mace. Have toast ready, either bread or crackers, well buttered, strain the liquor over the toast, then spread on the clams. Serve hot. Cream, or wine, or both, added to the liquor will be found an improvement.