Oyster Catsup

Ingredients

• forty-eight good oysters
• 6oz. to 8oz. of anchovies
• half a sliced lemon
• one and a half pints white wine
• a teaspoonful of cloves
• a teaspoonful of mace
• a teaspoonful of nutmeg

Method

1. 1

   Open oysters, save liquor, wash and bone anchovies, add to oysters with lemon.

2. 2

   Pour white wine, bring to boil, simmer gently for twenty minutes, strain through muslin.

3. 3

   Add spices, boil for ten minutes more, pour boiling over shallot.

4. 4

   When cold, bottle as it stands.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 57. The excerpt below is the record exactly as published.

Oyster Catsup — Open forty-eight good oysters, saving the liquor, wash and bone 6oz. to 8oz. of anchovies and add them to the oysters, with half a sliced lemon. Pour to this one and a half pints white wine

Cook this with the app: pantry check, scaling, and the assistant.