Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

thyme, a bay-leaf, two cloves, six pepper-corns, and salt. Set on the fire, and take the muscles from the pan as soon as they open, then remove one shell; put them back in the pan, with as much white wine as there is liquor from the muscles; boil gently about ten minutes, add the yolk of an egg, a little lemon-juice, and dish the muscles; drain the sauce over them, add a little chopped parsley, and serve warm. _Fried._--Fry, and serve the muscles like fried oysters. They may also be served like scalloped oysters. _Prawns and Shrimps._--Wash, boil in water and salt, and serve. They may be used, like craw-fish, to decorate fish after being boiled. _Another way._--Wash well, and put two quarts of them in a saucepan with four onions in slices, two sprigs of parsley, one of thyme, a bay-leaf, two cloves, salt, pepper, half a pint of white wine, and two ounces of butter, just cover with water and set on a good fire; when properly cooked, drain, and serve warm with green parsley all around. The liquor may be used a second time. OYSTERS. The American oyster is unquestionably the best that can be found. It varies in taste according to how it is treated, either after being dredged or while embedded; and also according to the nature of the soil and water in which they have lived. It is very wrong to wash oysters. We mean by washing oysters, the abominable habit of throwing oysters in cold water, as soon as opened, and then sold by the measure. It is more than a pity to thus spoil such an excellent and delicate article of food. Oysters, like lobsters, are not good when dead. To ascertain if they are alive, as soon as opened and when one of the shells is removed, touch gently the edge of the oyster, and, if alive, it will contract. _Raw._--When well washed, open them, detaching the upper shell, then detach them from the under shell, but leave them on it; place on a dish, and leave the upper shell on