To pickle Oysters


Take eight quarts of oysters, and parboil them in their own liquor, then take them out, wash them in warm water and wipe them dry, then take the liquor they were parboil’d in, and clear it from the grounds into a large pipkin or skillet, put to it a pottle of good white-wine, a quart of wine vinegar, some large mace, whole pepper, and a good quantity of salt, set it over the fire, boil it leisurely, scum it clean, and being well boil’d put the liquor into eight barrels of a quart a piece, being cold, put in the oyster, and close up the head.