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PICKLED OYSTERS
(Mrs. Lincoln's Boston Cook Book, 1884)
Cook one quart of oysters in their liquor, till plump.
Remove the oysters, and add to the liquor half a cup of good cider vinegar.
Skim as it boils, and add one teaspoonful of salt, two blades of mace, ten cloves, ten peppercorns, ten allspice berries, and a few grains of cayenne pepper.
Boil five minutes.
Pour the liquor over the oysters, and when cold seal in glass jars, and put in a cool dark place.
They will keep two weeks.
PICKLED OYSTERS. (Domestic Receipt-Book, 1858)
After taking out the oysters, to each quart of liquor put a teaspoonful of pepper, two blades of mace, three tablespoonfuls of white wine, and four of vinegar, also a tablespoonful of salt.
Simmer the oysters in this five minutes, then take them out and put in jars, then boil the pickle, skim it, and pour it over them.
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