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Preservation Preserved Oysters

preserved oysters. - no. 280
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)

Ingredients:

12 oysters​
two drachms of salt​
flour​

Instructions:

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 two drachms of salt to 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 (which has been previously thoroughly dried) as will make them into a paste; roll it out several times, and, lastly, flour it, and roll it out the thickness of a half-crown, and divide it into pieces about an inch square; lay them in a Dutch oven, where they will dry so gently as not to get burnt: turn them every half hour, and when they begin to dry, crumble them; they will take about four hours to dry; then pound them fine, sift them, and put them into bottles, and seal them over.​
 
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I used to work in the lab, cleaning mussels so that they could be preserved. Have not been able to look at a bivalve for dinner since..
 
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