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Oyster Catsup

Pound two dozen oysters with three anchovies in a mortar and season with one-fourth ounce each of ground cloves, cayenne pepper and ground mace. Mix their liquor with them, turn them into a lined saucepan, pour in a pint of white wine and two wineglassfuls of brandy. Place the catsup over a slow fire until boiling, then strain it through a fine silk-sieve. When cold, pour the catsup into bottles and keep them tightly corked for use.