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Fish Ketchup

Pick out the meat from a hen lobster; one that is full of spawn, and weighs about three pounds. Pound the coral and add it to the meat, with a small tea-spoonful of cayenne, the same of salt, and a wine-glassful of sherry. When well pounded in a mortar together, add the remainder of the wine, or as much as is necessary. If put into bottles, and the air is kept out of them, the ketchup will keep good for twelve months, and any quantity may be used heated in melted butter. From three to four table-spoonfuls will be enough for a large tureen of melted butter.