Clam Chowder Recipe

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
To one pint of clams add one quart of milk, two onions, chopped fine,
two tablespoonfuls of butter, the yolks of two eggs rubbed in two
tablespoonfuls of flour, salt, parsley, cayenne pepper, half
teaspoonful allspice, four hard-boiled eggs sliced, and half pint
sherry wine added when served. Cut the soft part of the clams in two
pieces; mince the tough part very fine and boil it one hour in a quart
of water before adding the soft part; after the soft part has boiled
half an hour longer, add the milk, flour and other ingredients. Serve
hot.

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