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Oysters To Pickle

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







Blanch the oysters, and strain off the liquor; wash the oysters in three

or four waters; put them into a stewpan, with their liquor and half a

pint of white wine vinegar, two onions sliced thin, a little parsley and

thyme, a blade of mace, six cloves, Jamaica pepper, a dozen corns of

white pepper, and salt according to your taste. Boil up two or three

minutes; let them stand till cold; then put them into a dish, and pour

the liquor over them.











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