text_original: Remove the shells, and trim off the dark tough parts. Cut into dice a quarter of a pound of salt pork, and fry it. In the pork fat fry the clams, but first dredge them with flour. Serve with a slice of broiled or fried fat pork.
text_transcription: REMOVE THE SHELLS AND TRIM OFF THE DARK TOUGH PARTS CUT INTO DICE A QUARTER OF A POUND OF SALT PORK AND FRY IT IN THE PORK FAT FRY THE CLAMS BUT FIRST DREDGE THEM WITH FLOUR SERVE WITH A SLICE OF BROILED OR FRIED FAT PORK
phonemes: ɹᵻmˈuːv ðə ʃˈɛlz, ænd tɹˈɪm ˈɔf ðə dˈɑːɹk tˈʌf pˈɑːɹts. kˈʌt ˌɪntʊ dˈaɪs ɐ kwˈɔːɹɾɚɹ əvə pˈaʊnd ʌv sˈɔlt pˈɔːɹk, ænd fɹˈaɪ ɪt. ɪnðə pˈɔːɹk fˈæt fɹˈaɪ ðə klˈæmz, bˌʌt fˈɜːst dɹˈɛdʒ ðˌɛm wɪð flˈaʊɚ. sˈɜːv wɪð ɐ slˈaɪs ʌv bɹˈɔɪld ɔːɹ fɹˈaɪd fˈæt pˈɔːɹk.