Oyster Ketchup

Ingredients

• Sufficient oysters to fill a pint measure
• 1 pint sherry
• 3 oz salt
• 1 drachm cayenne
• 2 drachm pounded mace

Instructions

1. 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;
2. strain the oysters, and put them in a mortar with the salt, cayenne, and mace;
3. pound the whole until reduced to a pulp, then add it to the liquor in which they were scalded;
4. boil it again five minutes, and skim well;
5. rub the whole through a sieve, and, when cold, bottle and cork closely.
6. The corks should be sealed.