Mode.—Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor, and scald the oysters in it with the sherry; strain the oysters, and put them in a mortar with the salt, cayenne, and mace; pound the whole until reduced to a pulp, then add it to the liquor in which they were scalded; boil it again five minutes, and skim well; rub the whole through a sieve, and, when cold, bottle and cork closely. The corks should be sealed.
Seasonable from September to April.
Note.—Cider may be substituted for the sherry.
PICKLED OYSTERS.
491. INGREDIENTS.—100 oysters; to each 1/2 pint of vinegar, 1 blade of pounded mace, 1 strip of lemon-peel, 12 black peppercorns.
Mode.—Get the oysters in good condition, open them, place them in a saucepan, and let them simmer in their own liquor for about 10 minutes, very gently; then take them out, one by one, and place them in a jar, and cover them, when cold, with a pickle made as follows:—Measure the oyster-liquor; add to it the same quantity of vinegar, with mace, lemon-peel, and pepper in the above proportion, and boil it for 5 minutes; when cold, pour over the oysters, and tie them down very closely, as contact with the air spoils them.
Seasonable from September to April.
Note.—Put this pickle away in small jars; because directly one is opened, its contents should immediately be eaten, as they soon spoil. The pickle should not be kept more than 2 or 3 months.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.
492. INGREDIENTS.—3 dozen oysters, 1/2 pint of melted butter, made with milk, No. 380.