Oysters. No. 1.
Take a quantity of large oysters with their liquor; wash well all the grit from them, and to every three pints of clear water put half an ounce of bruised pepper, some salt, and a quarter of an ounce of mace. Let these boil over a gentle fire, until a fourth part is consumed, skimming it; just scald the oysters, and put them into the liquor; put them into barrels or pots; stop them very close, and they will keep for a year in a cool place.