(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.
(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.
Classic Seafood Recipes & Fish Recipes
Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp
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