Two hundred large oysters, half a pint of vinegar, half a pint of
white wine, four spoonfuls of salt, six spoonfuls of whole black
pepper and a little mace. Strain the liquor, and add the above-named
ingredients. Let boil up once, and pour, while boiling hot, over the
oysters. After these have stood ten minutes pour off the liquor,
which, as well as the oysters, should then be allowed to get cold. Put
into a jar and cover tight. The oysters will keep some time.