Oyster Pickle—Spanish

Ingredients

• a cup of olive oil
• half a cup of vinegar
• two teaspoons of salt
• three teaspoons of chilepepines
• three of whole pepper corns
• two tablespoons of sweet marjoram
• a clove of garlic
• six dozen large oysters
• a cup of their liquor

Method

1. 1

   Mix and scald a cup of olive oil, half a cup of vinegar, two teaspoons of salt, three teaspoons of chilepepines, three of whole pepper corns, two tablespoons of sweet marjoram, a clove of garlic.

2. 2

   After two minutes drop in six dozen large oysters with a cup of their liquor.

3. 3

   Boil until the oysters are plump, a few minutes only, then skim out and if the sauce is too sharp add more of the oyster liquor.

4. 4

   Pour over the oysters, garnish with sliced lemon and chile pepper, and serve cold for supper.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 19. The excerpt below is the record exactly as published.

OYSTER PICKLE— SPANISH Mix and scald a cup of olive oil, half a cup of vinegar, two teaspoons of salt, three teaspoons of chilepepines, three of whole pepper corns, two tablespoons of sweet marjoram, a clove of garlic. After two minutes drop in six dozen large oysters with a cup of their liquor

Cook this with the app: pantry check, scaling, and the assistant.