Oysters, Ketchup of (another way)
From Cassell's dictionary of cookery, 1892
Serves 8
Useful for flavoring gravies and sauces when fresh oysters cannot be obtained.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1066. The excerpt below is the record exactly as published.
Oysters, Ketchup of (another way).— Take half a pint of freshly-shelled oysters, clean them well, carefully removing the eye and the gut, and pound them in a mortar to a smooth paste. Add half a pint of sherry, a drachm of mace, half a drachm of pepper, and half an ounce of salt, and boil aU gently together for twenty minutes. Strain the liquid, and mix with it a tea-Bpoonf\il of brandy, then bottle the ketchup, and resin the corks. Probable cost of 03'sters, Is. 6d. to 3s. per dozen. Oysters, Ketchup of (another way).— Pound two dozen large oysters in a mortar. Put them into a stewpan with all their liquor, half a pint of sherry, a quarter of a pound of fine anchovies, and the thin rind of half a lemon. Simmer gently for half an hour, then strain; add half a salt-spoonful of pounded mace and eight peppercorns
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