Take large salt oysters that have just been opened. Wash them in
their own liquor, and pound them, in a mortar, omitting the hard
parts. To every pint of the pounded oysters, add a half pint of
white wine or vinegar, in which you must give them a boil up,
removing the scum as it rises. Then to each quart of the boiled
oysters allow a tea-spoonful of beaten white pepper, a salt-spoonful
of pounded mace, and cayenne and salt to your taste. Let
it boil up for a few minutes, and then pass it through a sieve
into an earthen pan. When cold, put it into small bottles, filling
them quite full, as it will not keep so well if there is a vacancy
at the top. Dip the corks in melted rosin, and tie leather over
each.