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Robert Kemp Philp
14
10.
Prawns
and
Shrimps,
when
fresh,
are
firm
and
crisp.
11.
Oysters.
If
fresh,
the
shell
is
firmly
closed;
when
the
shells
of
oysters
are
open,
they
are
dead,
and
unfit
for
food.
The
small-shelled
oysters,
the
Byfleet,
Colchester,
and
Milford,
are
the
finest
in
flavour.
Larger
kinds,
as
the
Torbay
oysters,
are
generally
considered
only
fit
for
stewing
and
sauces,
and
as
an
addition
to
rump-steak
puddings
and
pies,
though
some
persons
prefer
them
to
the
smaller
oysters,
even
when
not
cooked.
Of
late
years
English
oysters
have
become
scarce
and
dear;
and
in
consequence
the
American
Blue
Point
oysters
find
a
ready
market.
12.
Beef.
The
grain
of
ox
beef,
when
good,
is
loose,
the
meat
red,
and
the
fat
inclining
to
yellow.
Cow
beef,
on
the
contrary,
has
a
closer
grain
and
whiter
fat,
but
the
meat
is
scarcely
as
red
as
that
of
ox
beef.
Inferior
beef,
which
is
meat
obtained
from
ill-fed
animals,
or
from
those
which
had
become
too
old
for
food,
may
be
known
by
a
hard,
skinny
fat,
a
dark
red
lean,
and,
in
old
animals,
a
line
of
horny
texture
running
through
the
meat
of
the
ribs.
When
meat
rises
up
quickly,
after
being
pressed
by
the
finger,
it
may
be
considered
as
being
the
flesh
of
an
animal
which
was
in
its
prime;
but
when
the
dent
made
by
pressure
returns
slowly,
or
remains
visible,
the
animal
had
probably
passed
its
prime,
and
the
meat
consequently
must
be
of
inferior
quality.
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