Book-bot.com - read famous books online for free

Miss Parloa's New Cook Book by Maria Parloa
page 128 of 553 (23%)
oven. Take from the oven ten minutes before dishing time, and let it
stand on the table. Place a large platter over the mould and turn both
dish and mould at the same time. Remove the mould very gently. Garnish
the dish with parsley, and serve. A word of caution: Every part of the
mould must have a thick coating of the mashed potato, and when the
covering of potato is put on no opening must be left for sauce to
escape.


To Pickle Oysters

Two hundred large oysters, half a pint of vinegar, half a pint of
white wine, four spoonfuls of salt, six spoonfuls of whole black
pepper and a little mace. Strain the liquor, and add the above-named
ingredients. Let boil up once, and pour, while boiling hot, over the
oysters. After these have stood ten minutes pour off the liquor,
which, as well as the oysters, should then be allowed to get cold. Put
into a jar and cover tight. The oysters will keep some time.



LOBSTER.

Lobster, to be eatable, should be perfectly fresh. One of the tests of
freshness is to draw back the tail, for if it springs into position
again, it is safe to think the fish good. The time of boiling varies
with the size of the lobster and in different localities. In Boston,
Rockport and other places on the Massachusetts coast the time is
fifteen or twenty minutes for large lobsters and ten for small. The
usual way is to plunge them into boiling water enough to cover, and to
DigitalOcean Referral Badge