96 EDIBLE BRITT8H MOLLUSKS. 



hundred^ and when pickled at about Is. 9d., or even 

 at 2.9. 



Soyer's Recipe for Pickling Oysters for the London 

 Markets. — "Put the oysters, with their liquor, in an 

 earthen pan on the fire to simmer ; take off the scum as 

 it rises ; add some whole pepper, sliced ginger (green 

 if possible), a few cloves, some chopped chilies, and a 

 little vinegar ; simmer not longer than five minutes, and 

 take them out ; remove the beards, and put the oysters 

 in a barrel, and when the liquor is cold, strain and 

 add it." 



Pickled Oysters — Ostras en Escabechados, Spanish 

 recipe. — " Make a pickle of the liquor of the oysters, 

 chopped onions, parsley, garlic (this, of course, may be 

 omitted if not liked), bay -leaves, marjoram, salt, pepper, 

 butter into which flour has been rubbed, and a few 

 drops of vinegar ; when well thickened by boiling, add 

 the oysters, and stir gently." 



" Oyster Powder. — Open the oysters carefully, so as not 

 to cut them, except in dividing the gristle which attaches 

 the shells ; put them into a mortar, and when you have 

 got as many as you can conveniently pound at once, 

 add about 3 drachms of salt to about a dozen oysters ; 

 pound them, and rub them through the back of a hair- 

 sieve, and put them into a mortar again, with as much 

 flour (but previously thoroughly dried) as will roll them 

 into a paste ; roll this paste several times, lastly flour 

 it, and roll it out the thickness of a half-crown, and cut 

 it into pieces about one inch square; lay them in a 

 Dutch oven, where they will dry so gently as not to 

 get burned ; turn them every half-hour, and when they 

 begin to dry crumble them; they will take about four 

 hours to dry ; pound them, sift them, and put them 



