96 
EDIBLE BRITISH MOLLUSKS. 
hundred^ and when pickled at about 1^. 9c?., 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 2 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 
