Pickled Oysters

Ingredients

• 1 pint of the oyster liquor
• 1 pint of vinegar
• 6 whole doves
• 1 teaspoonful whole peppers
• 2 blades of mace
• 1 even tablespoonful salt
• 1 fine-sliced lemon without the pits

Method

1. 1

   Lay the oysters in a pan with cracked ice.

2. 2

   Put the oyster liquor and vinegar in a saucepan; add the doves, whole peppers, mace, and salt; set over the fire and boil for 5 minutes.

3. 3

   Remove, and when cold, place the oysters in a stone jar; pour over the liquor, add the lemon, cover the jar, and keep in a cool place.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 81. The excerpt below is the record exactly as published.

1 pint of the oyster liquor in a saucepan ; add 1 pint of vinegar, G whole doves, and 1 teaspoonf ul whole peppers, 2 blades of mace, and 1 even tablespoonf ul salt ; set over the fire, and boil 5 minutes ; remove, and when cold, place the oysters in a stone jar ; pour over the liquor, add 1 fine-sliced lemon without the pits

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