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 4 ingredients
- 1/2 pint of the liquor
- 1/2 pint of vinegar
- 1 tablespoonful of allspice
- 50 large oysters
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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- Take 50 large oysters, 1/2 pint of the liquor, 1/2 pint of vinegar, 1 tablespoonful of allspice and cloves mixed, 1/2 dozen leaves of mace, salt to taste, cayenne pepper.
- Put the liquor and vinegar on the fire.
- As soon as this boils drop a few oysters in at a time and let them stay just long enough to curl, not over two minutes.
- Put the oysters, as soon as taken out, in a jar.
- When all have been taken out, pour the liquor on them and cover up tightly.
Plating
Cookware for this recipe
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Saucepan