(Directions for Cookery, 1851)
Take large salt oysters that have just been opened. Wash them in their own liquor, and pound them in a mortar, omitting the hard parts.
To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises.
Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a tea-spoonful of pounded mace, and cayenne pepper to your taste.
Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan.
When cold, put it into small bottles, filling them quite full, as it will not keep so well if there is a vacancy at the top. Dip the corks in melted rosin, and tie leather over each.
Culinary Arts and
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!
Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: firstname.lastname@example.org
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
Classic Seafood Recipes & Fish Recipes
SEAFOOD SAUCES: from Anchovy Catchup to White Sauce