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Oysters, Ketchup Of

Take half a pint of fresh oysters, clean them well, carefully removing the eye and the gut, and boil them gently with their liquor until all the goodness is drawn out of them. Strain them, and put the liquid into a clean saucepan, with an equal quantity of light wine, six anchovies, a tea-spoonful of lemon-juice, a quarter of an ounce each of pounded cloves and mace, and a dozen peppercorns. Boil a quarter of an hour longer, then put a dozen shallots and the thin rind of a small lemon into a jar, pour over them the hot liquid with the spices, and when cold bottle the ketchup and resin the corks. This ketchup is for flavouring sauces when oysters are out of season. Time, half an hour to boil the oysters. Probable cost of oysters, 1s. 6d. to 3s. per dozen.