Pickled Oysters.
1 gallon oysters.
1 tablespoonful salt.
1 tablespoonful unground black pepper.
1 tablespoonful allspice.
6 blades mace.
1 small piece cayenne pepper.
Pick oysters out from the juice with a fork; stew until gills are opened well, then lay on flat dishes until cold; put in a jar, and cover with equal parts of stewed juice and vinegar. Let stand two days.—Mrs. R. R.
Pickled Oysters.
Take two hundred oysters of largest size, rinse them in their own liquor and put them in a stew-pan. Strain the liquor to them, let them come to a boil, and no more. Take them out of the liquor; have ready one quart or more of pure cider vinegar, with which boil whole pepper, a little salt, mace, cloves, and nutmeg.