Devilled Clams
Take twenty-five clams; one cup of cream or milk; one tablespoon of butter; two tablespoons of flour; two tablespoons of dry bread crumbs; two eggs (yolks, raw); one tablespoon of chopped parsley; pepper to taste. Drain the clams, and pour one cup of cold water over them to rinse them. Scald the milk or cream, add the flour and butter as in the above recipe, and when the liquid thickens put in the crumbs, the raw yolks and the parsley. Remove from the fire, add the chopped clams, pepper to taste, and salt if needed, fill scallop or clam shells with the mixture, brush them over with beaten yolk of egg, sprinkle with bread crumbs, and brown in a hot oven.