Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 118

Table of Contents

Take a hundred fine large oysters—set them over the fire in their own liquor—add two ounces of nice fresh butter, and simmer them slowly for ten minutes; skimming them well. If they boil fast and long, they will become hard and shrivelled. Take them off the fire and strain from them their liquor; spread the oysters out on large dishes, and place them in the air to cool fast, or lay them in a broad pan of cold water. This renders them firm. Strain the liquor, and then mix with it an equal quantity of the best and purest clear cider-vinegar. Season (if the oysters are fresh,) with a small tea-spoonful of salt, two dozen whole pepper-corns, and a table-spoonful of powdered mace and nutmeg, mixed. Let the liquor boil till it is reduced to little more than enough to cover the oysters well. Put the oysters into a tureen, or a broad stone jar. Pour the hot liquor over them, and let them grow quite cold before they are eaten. You may give them a fine tinge of pale pink color by adding to the liquor (while boiling,) a little prepared cochineal.