Pickled Oysters
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
France
Known as a French recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
- 1/2 gallon of pickled oysters
- 1/2 pint cider vinegar
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- Drain the oysters.
- To 1/2 gallon of pickled oysters, 1/2 pint cider vinegar.
- Heat the vinegar boiling hot.
- Put in spice enough to flavor, cloves, allspice and mace.
- Put the oysters in the hot liquor till they get hot;
- put a little salt in them;
- scoop them out of the hot liquor and put them right into the hot vinegar, and put in a covered dish and set away to cool.
Plating
Cookware for this recipe
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Saucepan
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Colander