text_original: OYSTER BOUILLON 50 fat oysters 2 quarts of water 12 whole peppercorns 12 whole allspice 1 1/2 teaspoonfuls of salt Drain and wash the oysters. Throw them at once in a hot kettle, shake until the gills have curled, cover the kettle, and simmer gently for fifteen minutes. Drain again, this time saving the liquor.
text_transcription: OYSTER BOUILLON FIFTY FAT OYSTERS TWO QUARTS OF WATER TWELVE WHOLE PEPPERCORNS TWELVE WHOLE ALLSPICE ONE AND A HALF TEASPOONFULS OF SALT DRAIN AND WASH THE OYSTERS THROW THEM AT ONCE IN A HOT KETTLE SHAKE UNTIL THE GILLS ARE CURLED COVER THE KETTLE AND SIMMER GENTLY FOR FIFTEEN MINUTES DRAIN AGAIN THIS TIME SAVING THE LIQUOR
phonemes: ˈɔɪstɚ bˈuːɪlən fˈɪfti fˈæt ˈɔɪstɚz tˈuː kwˈɔːɹts ʌv wˈɔːɾɚ twˈɛlv hˈoʊl pˈɛpɚkˌɔːɹnz twˈɛlv hˈoʊl ˈɔːlspaɪs wˈʌn wˈʌn slˈæʃ tˈuː tˈiːspuːnfəlz ʌv sˈɔlt dɹˈeɪn ænd wˈɑːʃ ðɪ ˈɔɪstɚz. θɹˈoʊ ðˌɛm ɐtwˈʌns ɪn ɐ hˈɑːt kˈɛɾəl, ʃˈeɪk ʌntˈɪl ðə ɡˈɪlz hæv kˈɜːld, kˈʌvɚ ðə kˈɛɾəl, ænd sˈɪmɚ dʒˈɛntli fɔːɹ fˈɪftiːn mˈɪnɪts. dɹˈeɪn ɐɡˈɛn, ðɪs tˈaɪm sˈeɪvɪŋ ðə lˈɪkɚ.