Boil twelve eggs quite hard, and lay them in cold water; having
peeled off the shells. Then put them whole into a stone jar, with
a quarter of an ounce of whole mace, and the same quantity of
cloves; a sliced nutmeg; a table-spoonful of whole pepper; a small
bit of ginger; and a peach leaf. Fill up the jar with boiling
vinegar; cover it closely that the eggs may cool slowly. When they
are cold, tie up the jar; covering the cork with leather. After it
has stood three days pour off the pickle, boil it up again, and
return it boiling hot to the eggs and spice. They will be fit for
use in a fortnight.