Spiced Oysters
Spiced oysters are a quick pickle of whole oysters, cooked briefly in their own liquor with vinegar and warm spices. This version is adapted from the 1881 Household Cyclopedia, and it shows how cooks once kept a perishable catch for later. Cloves, allspice and mace give a sweet, resinous background, cayenne adds heat, and cider vinegar sharpens the brine. Taking the pan off the heat at the first boil keeps the oysters tender.
Instructions
Pour the oyster liquor through a sieve into a saucepan, so that any grit or shell is left behind.
Add the oysters to the pan along with the cloves, allspice, mace, cayenne pepper, salt and cider vinegar.
Set the pan over low heat and watch it closely. As soon as the liquid comes to a boil, take the pan off the heat so the oysters do not overcook.
Transfer the oysters and their liquid to a large bowl and leave them to cool completely.
Once cool, cover the bowl and store the oysters in their spiced liquid.
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