For Catsup
For catsup, pick and wash the oysters, then run through the meat chopper or pound to a paste. To each pint, add one ounce of salt, one drachm of cayenne and one pint of white vinegar. Heat slowly, simmer for seven minutes, rub through a sieve and return to the fire. Boil for seven minutes longer and when cold add four tablespoonfuls of brandy; then bottle and seal.