Pickled Oysters

Strain the liquor over them, add salt to your taste, let them just come to the boiling point, or until the edges curl up

Then skim them out and lay in a dish to cool

Put a sprig of mace and a little cold pepper and allow the liquor to boil some time, skimming it now and then so long as any skum rises

Pour it into a pan and let it cool

When perfectly cool, add a half pint of strong vinegar, place the oysters in a jar and pour the liquor over them