Pickled Oysters

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. Put the oysters into a stewpan with their liquor and boil for five minutes.
  2. Strain the liquor into another stewpan.
  3. Add the bay leaf, cayenne pepper, salt, vinegar, ketchup, mace, allspice, and lemon peel to the liquor.
  4. Boil the liquor mixture until it is reduced by three-quarters.
  5. Beard and wash the oysters.
  6. Add the prepared oysters to the reduced pickle.
  7. Boil the oysters and pickle together for two minutes.
  8. When ready to serve, place the oysters in rows.
  9. Strain the pickle over the oysters.
  10. Garnish the dish with slices of lemon or barberries.
Original Text
Pickled Oysters. Put two dozen of large oysters into a stewpan over a fire with their liquor only, and boil them five minutes; then strain the liquor into another stewpan, and add to it a bay leaf, a little cayenne pepper, salt, a gill and a half of vinegar, half a gill of ketchup, a blade of mace, a few[159] allspice, and a bit of lemon peel. Boil it till three parts reduced, then beard and wash the oysters, put them to the pickle, and boil them together two minutes. When they are to be served up place the oysters in rows, and strain the liquor over them. Garnish the dish with slices of lemon or barberries.
Notes
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