Some people are not to be persuaded to taste of any creatures they have daily seen and been acquainted with whilst they were alive.—In this behaviour, methinks there appears something like a consciousness of guilt; it looks as if they endeavoured to save themselves from the imputation of a crime (which they know sticks somewhere) by removing the cause of it as far as they can from themselves.
From the Essays of Douglas Jerrold.
EGGS
BOILED EGGS
Eggs are very palatable when put in boiling water and cooked for three or three and a half minutes, but some cooks recommend that “boiled eggs” should never boil, but instead, be placed in a large saucepan which is filled with water that has boiled and just been removed from the fire. The instructions are to cover the saucepan closely after putting the eggs in the water, and let it stand on the back of the stove, the eggs to be removed in ten minutes if wanted soft, and in twenty minutes if liked well set. Hard-boiled eggs are certainly more palatable cooked in this way than when boiled for ten minutes in the ordinary way.
FRIED EGGS
Put a little butter into a small frying pan, and when melted break an egg into a saucer, and slide it carefully into the hot butter, and let it fry until the white is thoroughly set, cooking as many as are required, separately, in the same way. If a tight cover is put over the frying pan when the egg is put in, the yolk of the egg will be as pink as a nicely poached egg when done. Season with pepper and salt before serving. A little Worcestershire sauce or walnut catsup heated in the pan and poured over fried eggs adds variety.