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Oysters No 4

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

Take the largest oysters you can get, and just plump them over the fire

in their own liquor; then strain it from them, and cover the oysters

close in a cloth. Take an equal quantity of white wine and vinegar, and

a little of the oyster liquor, with mace, white pepper, and lemon-peel,

pared very thin, also salt, the quantity of each according to your

judgment and taste, taking care that there be sufficient liquor to cover

them. Set it on the fire, and, when it boils, put in the oysters; just

give them one boil up; put the pickle in a pot, and the oysters closely

covered in a cloth till the pickle is quite cold.

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