The accomplisht ladys delight in preserving, physick and cookery.
About this Item
Title
The accomplisht ladys delight in preserving, physick and cookery.
Author
Woolley, Hannah, fl. 1670.
Publication
[London? :: For B. Harris,
1675]
Rights/Permissions
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Subject terms
Cookery -- Early works to 1800.
Cookery -- England -- Early works to 1800.
Gardening -- Early works to 1800.
Gardening -- England -- Early works to 1800.
Cite this Item
"The accomplisht ladys delight in preserving, physick and cookery." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A09711.0001.001. University of Michigan Library Digital Collections. Accessed May 1, 2024.
Pages
170. To pickle Oysters.
Take a quart of the largest great Oysters, with all their Liquor, wash them clean, and wipe them, add to them a pint of fair water; and half a pint of white-wine Vinegar, half an ounce of whole Pepper, an handful of Salt, a quarter of an ounce of large Mace, with the Liquor of the Oysters strained; put all toge∣ther in a Pipkin over a soft fire, let them simper toge∣ther a quarter of an hour; when the Oysters are e∣nough take them up, and put them into a little fair water and Vinegar, till they be cold; let the Pickle boyl a quarter of an hour after the Oysters are taken
descriptionPage 143
up, both being cold, put them up together; when you use them, Garnish the dish with Barberries and Lemon, and a little of the Mace and Pepper, and pour in some of the pickle.
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