Take large Oysters, open them, and save their Liquor; then when the Liquor
is settled, pour off the Clear, and put it in a Stew-Pan, with some Blades
of Mace, a little grated Nutmeg, and some whole Pepper, to boil gently,
till it is strong enough of the Spices: then take out the Spices, and put
in the Oysters to stew gently, that they be not hard; and when they are
near enough, add a piece of Butter, and as much grated Bread as will
thicken the Liquor of the Oysters; and just before you take them from the
Fire, stir in a Glass of White-wine.