Oysters. No. 3.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (8)
  1. Set the oysters on the fire, in their own liquor, with a little water, mace, pepper, and half a pound of salt.
  2. Skim them well as they heat, and only allow them just to boil for fear of hardening them.
  3. Take them out to dry.
  4. Skim the liquor, and then put in the rest of the spice with the vinegar.
  5. Should the vinegar be very strong, reduce it a little, and boil it up again for a short time.
  6. Let both stand till cold.
  7. Put your oysters into the pickle.
  8. In a day or two, taste your pickle, and, should it not be sharp enough, add a little more vinegar.
Original Text
Oysters. No. 3. Take whole pepper and mace, of each a quarter of an ounce, and half a pint of white wine vinegar. Set the oysters on the fire, in their own liquor, with a little water, mace, pepper, and half a pound of salt; skim them well as they heat, and only allow them just to boil for fear of hardening them. Take them out to dry, skim the liquor, and then put in the rest of the spice with the vinegar. Should the vinegar be very strong, reduce it a little, and boil it up again for a short time. Let both stand till cold: put your oysters into the pickle: in a day or two, taste your pickle, and, should it not be sharp enough, add a little more vinegar.
Notes
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