(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
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.