To four hundred large oysters allow a pint of cider vinegar, four grated nutmegs, sixteen blades of whole mace, six dozen of whole cloves, three dozen whole pepper corns, and a salt-spoonful of cayenne. Put the liquor into a porcelain kettle, and boil and skim it; when it has come to a hard boil, add the vinegar and put in the oysters with the seasoning of spices, etc. Give them one boil up, for if boiled longer they will shrivel and lose their flavour. Then put them into a stone or glass jar, cover them closely, and set them in a cool place. They must be quite cold when eaten.
You may give them a light reddish tint by boiling in the liquor a little prepared cochineal.