Take a hundred fresh oysters, put them into a large earthenware pipkin together with their own liquor strained, half a nutmeg grated, eighteen cloves, four blades of mace, a teaspoonful of allspice, a very little cayenne pepper, one teaspoonful of salt and two tablespoonfuls of strong vinegar, and stir all these together with a wooden spoon. Put them in a moderately-heated oven or over a slow fire; take them from the fire several times and stir them thoroughly; as soon as they come to a boil pour them in a pan and let them stand all night in a cool place. They will be ready for eating next day.

Steamed Oysters

Open and drain the required quantity of oysters, lay them in a steamer, which place over a saucepan of boiling water, cover them with a plate and cook for ten minutes. When ready place the oysters in a very hot dish, garnish with some croutons of brown bread fried in butter and drained and a few drops of lemon or vinegar poured over them. Dust lightly with salt and pepper and serve.