1 quart oysters.
1 tablespoonful salt.
1 teaspoonful cayenne pepper, and same of mace.
1 teacupful cider vinegar.
1 teacupful sherry.
Chop the oysters and boil in their own liquor with a teacupful of
vinegar, skimming the scum as it rises. Boil three minutes, strain
through a hair-cloth; return the liquor to the fire, add the wine,
pepper, salt, and mace. Boil fifteen minutes, and when cold bottle for
use, sealing the corks.