Pickled Oysters
- Oysters
- Blades of mace
- White pepper
- Salt
- Vinegar
- Cayenne pepper
- 1-2 slices of lemon
Drain the oysters. Put the juice in a porcelain lined kettle with a few blades of mace, white pepper and salt and set on the stove. When the liquor boils, put in as many oysters as will cook nicely. When the oysters show their leaves, take them out with a perforated skimmer and throw them into a pan of ice water. Put in more oysters to cook and proceed as before until all are done.
Take the oysters out of the ice water in 1 minute after you place them in. Drain and put in a tureen or large covered dish. Strain the juice over the oysters through a fine muslin cloth. Add vinegar to taste, a little more salt, a sprinkle of cayenne pepper and a slice or 2 of lemon. Add the lemon when the oysters are perfectly cold.
Take the oysters out of the ice water in 1 minute after you place them in. Drain and put in a tureen or large covered dish. Strain the juice over the oysters through a fine muslin cloth. Add vinegar to taste, a little more salt, a sprinkle of cayenne pepper and a slice or 2 of lemon. Add the lemon when the oysters are perfectly cold.
Submitted by Mar 7, 2010
15 min 30 min 45 min
15 min 30 min 45 min