Oysters

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (15)
  1. Open the oysters, saving their liquor in a pan.
  2. Cut off the black verge of each oyster, saving the rest.
  3. Put the oysters into their own liquor.
  4. Combine all the liquor and oysters in a kettle.
  5. Boil them for half an hour on a gentle fire, doing them very slowly.
  6. Skim off the scum as it rises.
  7. Remove from the fire, take out the oysters, and strain the liquor through a fine cloth.
  8. Return the oysters to the strained liquor.
  9. When hot, take out a pint of the liquor and add mace and cloves.
  10. Bring to a boil, then add to the oysters and stir well.
  11. Add salt, white wine vinegar, and whole pepper.
  12. Let the mixture cool completely.
  13. Pack as many oysters as possible into a barrel.
  14. Add enough liquor to fill the barrel, let settle, and they will be ready to eat.
  15. Alternatively, put them in stone jars, cover with a bladder and leather, ensuring they are cold before covering.
Original Text
Oysters. Take two hundred of the newest and best oysters you can get, and be careful to save the liquor in a pan as you open them. Cut off the black verge, saving the rest, and put them into their own liquor. Then put all the liquor and oysters into a kettle, boil them half an hour on a gentle fire, and do them very slowly, skimming them as the scum rises. Then take them off the fire, take out the oysters, and strain the liquor through a fine cloth. Then put in the oysters again, take out a pint of the liquor when hot, and put thereto three quarters of an ounce of mace, and half an ounce of cloves. Just as it one boil, then put it to the oysters, and stir up the spices well among them. Then put in about a spoonful of salt, three quarters of a pint of the best white wine vinegar, and a quarter of an ounce of whole pepper. Let them stand till they are cold, and put the oysters, as many as you well can, into the barrel. Put in as much liquor as the barrel will hold, letting them settle awhile, and they will soon be fit to eat. Or you may put them in stone jars, cover them close with a bladder and leather, and be sure they are quite cold before you cover them up.
Notes
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