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OYSTERS, KETCHUP OF (another way)

Take half a pint of freshly-shelled oysters, clean them well, carefully removing the beard and the gut, and pound them in a mortar to a smooth paste. Add half a pint of sherry, and a salt-spoonful of powdered mace, a salt-spoonful of pepper, and half an ounce of salt, and boil all gently together for twenty minutes. Strain the liquid, and mix with it a tea-spoonful of brandy, then bottle the ketchup, and resin the corks. Probable cost of oysters, 1s. 6d. to 3s. per dozen.