Mrs Beetons Jams and Preserves Revisited
Oyster Ketchup
Oysters enough to fill a 600ml (1 pint) measure
600ml (1 pint) Sherry
85g (3oz) Salt
7g (Ľoz) Powdered Mace
Pinch Cayenne
The oysters should be very fresh and open enough to fill a 600ml (1 pint) measure.
Save the liquor and scald the oysters in it with the sherry.
Strain the oysters.
Put them in a mortar with the salt, cayenne and mace.
Pound until reduced to a pulp, then add it to the liquor in which they were scalded.
Boil again five minutes and skim well.
Rub through a sieve.
When cold, put itno sterilised bottles with airtight caps.
Seasonable from September to April.
Note: Cider may be substituted for the sherry.
OYSTER KETCHUP
490. 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.
Mode - 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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