Oysters, Pickled
INGREDIENTS. -100 oysters, to each 1/2 pint of vinegar, 1 blade of pounded mace, 1 strip of lemonpeel, 12 black peppercorns. Get the oysters in good condition, open them, place them in a saucepan, and let them simmer in their own liquor for about 10 minutes very gently; then take them out one by one, and place them in a jar, and cover them, when cold, with a pickle made as follows: - Measure the oysterliquor; add to it the same quantity of vinegar, with mace, lemon-peel and pepper in the above proportion, and boil it for 5 minutes; when cold, pour over the oysters and tie them down very closely, as contact with the air spoils them.
SEASONABLE from September to April.
Note. Put this pickle away in small jars; because, directly one is opened, its contents should immediately be eaten, as they soon spoil.
The pickle should not be kept more than 2 or 3 months.
OYSTERS, SAUSAGES OF.