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Classic
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page 42
wine, just as you take it up. This is a suitable sauce for boiled fowls.
To Pickle 100 Oysters.
Drain off the liquor from the oysters, wash them and put to them a
table-spoonful of salt, and a tea-cup of vinegar; let them simmer over the fire
about ten minutes, taking off the scum as it rises; then take out the oysters,
and put to their own liquor a table-spoonful of whole black pepper, and a
tea-spoonful of mace and cloves; let it boil five minutes, skim, and pour it
over the oysters in a jar.
Oysters Pickled another way.
Wash and drain the oysters, and put them in salt and water, that will bear an
egg; let them scald till plump, and put them in a glass jar, with some cloves
and whole peppers, and when cold cover them with vinegar.
To Brown Oysters in their own Juice.
Take a quart of large oysters, wash them in their own juice, drain and dip them
in the yelk of eggs; heat butter in a frying-pan, and after seasoning them with
pepper and salt, put them in separately; when they are brown on both sides, draw
them to one side of the pan; strain the liquor, and put it in with a piece of
butter and flour enough to thicken it.
A Dish of Poached Eggs.
Have ready a kettle of boiling water, pour it in a pan or speeder, which is set
on coals; have the eggs at hand; put a little salt in the water, and break them
in one at a time, till you get all in; let them remain
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