To pickle OYSTERS

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

for pickling liquor

the largest and finest oysters you can get ↝ Oysters, raw [Shellfish]
their own liquor ↝ Oysters, raw [Shellfish]
a glass of Lisbon wine ↝ Wine, rice [Wine]
as much white wine vinegar as you had oyster liquor ↝ Vinegar, red wine [Spices and Herbs]
three or four blades of mace ↝ Spices, mace, ground [Spices and Herbs]
a nutmeg sliced ↝ Oil, nutmeg butter [Fats and Oils]
a few white pepper corns ↝ Corn, sweet, white, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Open the largest and finest oysters you can get, whole and clean from the shell.
Wash them in their own liquor.
Let the oyster liquor stand to settle, then pour it from the sediment into a sauce-pan.
Put to the oyster liquor a glass of Lisbon wine, as much white wine vinegar as you had oyster liquor, three or four blades of mace, a nutmeg sliced, a few white pepper corns, and a little salt.
Boil the mixture for five or six minutes.

Original Text

To pickle OYSTERS.
OPEN the largest and finest oysters you can get, whole and clean from the shell, wash them in their own liquor, let it stand to settle, then pour it from the sediment into a sauce-pan, put to it a glass of Lisbon wine, as much white wine vinegar as you had oyster liquor, three or four blades of mace, a nutmeg sliced, a few white pepper corns, and a little salt, boil it five or six minutes,

Notes

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