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Classic
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page 27
FRIED OYSTERS.
Dip the oysters in nice, grated crackers, or crumbs, and drop them in hot fat.
Lay them to drain on a sieve.
CHAPTER III.
BOILING.
IT is absolutely necessary to keep the water boiling, after you have commenced.
If the meat or joint continues in the water after it ceases to boil, it will
absorb the water, and lose its sweetness and natural flavor.
When it is necessary to add more water, be very particular to let it be boiling,
as it is a great disadvantage to suspend this process.
When your meat first begins to boil, take the scum off carefully, and add the
salt immediately, as it greatly accelerates the clarification of the water.
Fresh meat should always be put in boiling water. Salt meat should be put in
cold water and heated by degrees.
Never boil meat hard, particularly at the beginning, and it is decidedly best,
never to permit it to boil rapidly. Always keep the kettle, or pot, covered, so
that the genuine taste may not be lost.
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