Clam Pancakes and Fritters

Break two whole eggs into a bowl, and add a pinch of white pepper; beat them thoroughly with a tablespoonful of flour and a tablespoonful of cream; stir briskly, and put into the mixture ten medium sized raw clams chopped up very fine, and with this preparation make some rather thick pancakes.

Fritters.—Place in a saucepan one gill of milk, half an ounce of butter, some cayenne pepper and nutmeg; boil the whole and three ounces of flour; dry the paste, then remove it from the fire, incorporating slowly into it two whole eggs, and finish with four spoonfuls of double cream; now add to the paste six ounces of small sized clams, drained and chopped; mix well and then take up some of the preparation with a spoon held in the right hand and using the first finger of the left hand, detach it from the spoon, and let it fall into hot frying fat; when done, drain and range the fritters on napkins.