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Oysters No 1

(Pickles.) - (The Lady's Own Cookery Book)

Take a quantity of large oysters with their liquor; wash well all the

grit from them, and to every three pints of clear water put half an

ounce of bruised pepper, some salt, and a quarter of an ounce of mace.

Let these boil over a gentle fire, until a fourth part is consumed,

skimming it; just scald the oysters, and put them into the liquor; put

them into barrels or pots; stop them very close, and they will keep for

a year in a cool place.

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