MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vincent Price Pickled Oysters
Categories: Seafood, Herbs, Wine, Chilies
Yield: 3 Cups

48 lg Live oysters
8 Peppercorns
3/4 ts Salt
1/4 ts Ground mace
3 tb White wine
1/4 c Cider vinegar
2 tb Sherry wine
6 Drops Tabasco sauce

Shuck the oysters and put them, along with their liquor,
into a sauté pan; simmer over medium heat until they begin
to curl around the edges.

Remove cooked oysters, leaving the liquor in the pan; set
oysters aside.

To the pan add the peppercorns, salt, mace, wine, vinegar,
sherry, and Tabasco, and simmer over low for 10 minutes.

Remove pickling sauce from heat and let cool.

Put the cooked oysters into a quart container with a lid,
then pour the cooled pickling sauce over.

Cover tightly and chill in refrigerator for 1 day.

Taken from Price's "Come into the Kitchen" cookbook;
Stravon Educational Press (1969)

RECIPE FROM: http://www.food.com

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