Take fine fresh oysters; wash them in their own liquor; skim it; pound them in a marble mortar; to a pint of oysters add a pint of Sherry; boil them up, and add an ounce of salt, two drachms of pounded mace, and one of cayenne; let it just boil up again; skim it, and rub it through a sieve, and when cold, bottle it, cork it well, and seal it down.
N. B. It is the best way to pound the salt and spices, etc. with the oysters.
This composition very agreeably heightens the flavor of white sauces, and white made-dishes; and if you add a glass of brandy to it, it will keep good for a considerable time longer than oysters are out of season.
Boil one hundred oysters with their liquor, till the strength be extracted from them; strain them well, and add to the liquor an equal quantity of wine, one half Port and the other Sherry, also a quarter of an ounce of mace, the same of white pepper and of allspice, a drachm or tea-spoonful of ginger, and six anchovies; boil all together about fifteen minutes. Put into a jar twelve shallots, the peel of a lemon, and a piece of horse-radish cut small; pour upon them the boiling liquor, and when cold, bottle it, together with the spices.