Recipes > Sauces & Spreads > Ketchups > Oyster Ketchup

Oyster Ketchup

Ingredients

• sufficient oysters to fill a pint measure
• 1 pint of sherry
• 3 ounces of salt
• 1 drachm of cayenne
• 2 drachms of pounded mace

Instructions

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 five 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.

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Source

The Book of Household Management (1861).

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