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Spiced Oysters

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.