Note 186 — INDEX
Reading edition
No. 186. Oysters, to Parboil or Blanch.—Put them on to boil without any liquor, as enough comes from the oyster, stir or shake in a saucepan slightly at first, when the edges begin to wrinkle and the oyster looks plump they are ready for sauces and other ways of cooking, in some of which it will be noted they have to be bearded, that is, the black edges trimmed off.