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Simple Pickled Oysters Cooking Recipe

Below is the quick and easy cooking recipe for Pickled Oysters.

Open four dozen large oysters, wash them in their own liquor, wipe them dry, and strain off the liquor. Add a dessert-spoonful of pepper, two blades of mace, a table-spoonful of salt, if the liquor require it; then add three spoonfuls of white wine, and four of vinegar. Simmer the oysters a few4 minutes in the liquor, then put them into small jars, boil up the pickle, and skim it. When cold, pour the liquor over the oysters, and cover them close.—Another way. Open the oysters, put them into a saucepan with their own liquor for ten minutes, and simmer them very gently. Put them into a jar one by one, that none of the grit may stick to them. And when cold, cover them with the pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers. And to every hundred of these corns, put two spoonfuls of the best undistilled vinegar. The pickle should be kept in small jars, and tied close with bladder, for the air will spoil them.


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