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, then cork it well, and seal it down.