To pickle Oysters, Cockels and Muscles

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take two hundred of Oysters, the newest and best you can get, be careful to save the Liquor in some Pan as you open them, cut off the black Verge, saving the rest, and put them into their own Liquor, then put all the Liquor and Oysters into a Kettle, and boil them about half an Hour, on a very gentle Fire, and do them very slowly, skimming them as the Scum rises, then take them off the Fire, take out the Oysters, and strain the Liquor through a fine Cloth, then put in the Oysters again; then take out a Pint of the Liquor whilst it is hot, put thereto three Quarters of an Ounce of Mace, half an Ounce of Cloves; just give it one Boil, then put it to the Oysters, and stir up the Spices well among the Oysters; then put in about a Spoonful of Salt, and three Quarters of a Pint of the best white Wine Vinegar, and a quarter of an Ounce of whole Pepper; then let them stand till they be cold, then put the Oysters as many as you well can into a Barrel, and put in as much Liquor as the Barrel will hold, letting them settle a while, they will soon be fit to eat; or you may put them into Stone Jars, and cover them close with a Bladder and Leather, be sure they be quite cold before you cover them up. Thus do Cockels and Muscles, only this, Cockels are small, and to this Spied you must have at least two Quarts; nor is there any Thing to pick off them. Muscles you must have two Quarts, and take great Care to pick the Crab out under the Tongue, and a little Fus which grows at the Root of the Tongue. The two latter, Cockels and Muscles, must be work’d in several Waters, to clean them from the Grit, and put them in a Stew-pan by themselves, cover them close, and when they are open, pick them out of the Shells and strain the Liquor.