To sowce Oysters
PERIOD: England, 17th century | SOURCE: A New Booke of Cookerie, 1615 | CLASS: Authentic
DESCRIPTION: How to souse, or pickle, oysters
To sowce Oysters.
Take out the meat of the greatest Oysters: save the liquor that commeth from them, and streme it into an earthen Pipkin: put into it halfe a pinte of white Wine, and halfe a pinte of white Wine vinegar: put in some whole Pepper, and sliced Ginger. Boyle all these together with two or three Cloaves, when it hath boyled a little, put in your Oysters, and let them boyle teo or three walmes, but not too much. Then take them up, and let the sirrup stand untill it be cold: then put in your Oysters, and so you may keepe them all the yeere.
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