Oyster Ketchup
INGREDIENTS. -Sufficient oysters to fill a pint measure, 1 pint of sherry, 3 oz. of salt, 1 drachm of cayenne, 2 drachms of pounded mace.
Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor and scald the oysters in it, with the sherry; strain the oysters and put them in a mortar, with the salt, cayenne and mace; pound the whole until reduced to a pulp, then add it to the liquor in which they were scalded; boil it again 5 minutes and skim well; rub the whole through a sieve, and, when cold, bottle and cork closely.
The corks should be sealed.
SEASONABLE from September to April.
Note. Cider may be substituted for the sherry.