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A Poetical Cook-Book

Maria J. Moss

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A Poetical Cook-Book | Maria J. Moss

A Poetical Cook-Book

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This is an interesting mix of recipes and poetry about cookery and food. The author has written this book during and in the aftermath of the civil war in the United States. The recipes are sound and can be used still today, and the poetry is an interesting collection of short excerpts and poems by all famous poets.
f a one. You must consider the thickness, not the weight.

[30]Obs. The thinnest part of the fish is the fattest, and if you have a “grand gourmand” at table, ask him if he is for thick or thin.

Lobster sauce and rye bread should be eaten with boiled salmon.

BOILED LOBSTER.

But soon, like lobster boil’d, the morn
From black to red began to turn.
Butler.

Those of the middle size are best. The male lobster is preferred to eat, and the female to make sauce of. Set on a pot with water, salted in proportion of a tablespoonful of salt to a quart of water. When the water boils, put it in, and keep it boiling briskly from half an hour to an hour, according to its size; wipe all the scum off it, and rub the shell with a little butter or sweet oil, break off the great claws, crack them carefully in each joint, so that they may not be shattered, and yet come to pieces easily, cut the tail down the middle, and send the body whole.

[31]

OYSTERS.

The man had sure a palate cover’d o’er
With brass or steel, that on the rocky shore
First broke the oozy oyster’s pearly coat,
And risk’d the living morsel down his throat.
Gay.

Common people are indifferent about the manner of opening oysters, and the time of eating them, after they are opened. Nothing, however, is more important in the enlightened eyes of the experienced oyster-eater. Those who wish to enjoy this delicious restorative in its utmost perfection must eat it the moment it i

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