oyster ketchup
(from The Book of Household Management, edited by Isabella Beeton, 1861)
Ingredients:
(from The Book of Household Management, edited by Isabella Beeton, 1861)
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
Instructions:
Procure the oysters very fresh, and open sufficient to fill a pint measure; save the liquor, and scald the oysters just 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.