Oyster Ketchup (Brown)
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 12. The excerpt below is the record exactly as published.
Oyster Ketchup (Brown). Take half a pint of oysters, save the liquor and scald them in it ; let it settle, and strain through a tammy ; add to it browning sufficient to colour it. Add two cloves, one blade of mace, a quarter of an ounce of whole pepper, a little salt, cayenne, a clove 22 OYSTERS A LA MODE. of garlic, a spoonful of essence of anchovy, and a glass of port wine
Cook this with the app: pantry check, scaling, and the assistant.