Pickled Oysters

Ingredients

• the oysters
• all of the liquor
• bruised allspice
• black pepper
• cloves
• as much vinegar as there is liquor

Method

1. 1

   Wash the oysters carefully in the liquor and strain the liquor through a cloth.

2. 2

   Put the oysters in a brass skillet with all of the liquor.

3. 3

   Put the skillet on the fire and let them simmer for about twenty-five minutes, then take out the oysters, lay each one separately in a dish, pour off the liquor, and when the oysters are cold, put them in a jar intermixed with bruised allspice, black pepper, and cloves.

4. 4

   Make the liquor very salt; add as much vinegar as there is liquor, and pour it on the oysters.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 21. The excerpt below is the record exactly as published.

black pepper, an ounce of black mustard seed (all beaten fine), two large silver onions chopped fine, two pounds of brown sugar, and a pod of pounded red pepper. Bottle this, cork and seal the bottles, and set them away in the cellar. 999 NASTURTIUM. Gather the berries when they are green and tender and put them in brine for twenty-four hours. Then take them out of the brine, put them in a jar, and cover them (92) JANE HAMILTON'S RECIPES with vinegar. To a gallon of nasturtiums put a gill of black pepper, broken, and a fourth of that quantity of bruised mace. OYSTERS, PICKLED. V/ash the oysters carefully in the liquor and strain the liquor through a cloth. Put the oysters in a brass skillet with all of the liquor. Put the skillet on the fire and let them simmer for about twenty-five minutes, then take out the oysters, lay each one sep- arately in a dish, pour oft7 the liquor, and v/hen the oysters are cold, put them in a jar intermixed with bruised allspice, black pepper, and cloves. Make the liquor very salt ; add as much vinegar as there is liquor

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