Читать книгу The New Galt Cook Book - Various - Страница 83

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One quart of fine large oysters, one pint of oyster liquor and the same of strong vinegar. Drain the oysters, strain the liquor and boil. While boiling hot drop in the oysters allowing them only to be well scalded. Remove the oysters to a flat dish where they will cool. Add the vinegar with one teaspoonful black mace, two dozen whole cloves, same of black pepper and allspice, to the oyster liquor, and just as this liquor boils, pour over the cold oysters, which must previously have been put in a jar.