pounded mace, 1 strip of lemon-peel, 12 black peppercorns.
_Mode_.--Get the oysters in good condition, open them, place them in a
saucepan, and let them simmer in their own liquor for about 10 minutes,
very gently; then take them out, one by one, and place them in a jar,
and cover them, when cold, with a pickle made as follows:--Measure the
oyster-liquor; add to it the same quantity of vinegar, with mace,
lemon-peel, and pepper in the above proportion, and boil it for 5
minutes; when cold, pour over the oysters, and tie them down very
closely, as contact with the air spoils them.
_Seasonable_ from September to April.
_Note_.--Put this pickle away in small jars; because directly one is
opened, its contents should immediately be eaten, as they soon spoil.
The pickle should not be kept more than 2 or 3 months.
OYSTER SAUCE, to serve with Fish, Boiled Poultry, &c.