Cloves and allspice,

Salt and pepper,

Lettuce leaves and cut celery.

The oysters should be cooked in their own liquid, till they ruffle. Take them from the fire, and lay them in vinegar, in which has been mixed, salt, cloves (whole), and allspice.

When cold, put them on lettuce leaves (four oysters to each), and allowing 2 tablespoons of cut celery to each 4 oysters.

Cover the whole with mayonnaise.