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Classic
Cook Books
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page 296
Oysters for garnishing.
Scald large oysters in boiling water for two minutes; let them drain, dip them
in cold water, and let them drain again in a sieve.
Crabs.
Select 20 crabs of large and uniform size; put them in a kettle with a pint good
vinegar, some salt and pepper, one onion cut in small squares, and a little
parsley. Boil 20 minutes. Shake the kettle to insure even boiling.
Ocean mussels.
Select the smallest which always are the best, and scrape away with a knife all
the sand from the shells; wash them perfectly clean and then boil them with
white wine, a little onion and some parsley. Then separate the mussels from
their shells; rinse the former in tepid water, let the water run off, and
garnish.
Bread garnishing.
Take the inside of soft wheatbread and mould it with iron into any desired,
shape; then fry it light brown in butter.
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