Oyster Ketchup (1)

Take fine fresh oysters; wash them in their own liquor; skim it; pound them in a marble mortar; to a pint of oysters add a pint of Sherry; boil them up, and add an ounce of salt, two drachms of pounded mace, and one of cayenne; let it just boil up again; skim it, and rub it through a sieve, and when cold, bottle it, cork it well, and seal it down.

N. B. It is the best way to pound the salt and spices, etc. with the oysters.

Observations:

This composition very agreeably heightens the flavor of white sauces, and white made-dishes; and if you add a glass of brandy to it, it will keep good for a considerable time longer than oysters are out of season.

Oyster Ketchup (2)

Boil one hundred oysters with their liquor, till the strength be extracted from them; strain them well, and add to the liquor an equal quantity of wine, one half Port and the other Sherry, also a quarter of an ounce of mace, the same of white pepper and of allspice, a drachm or tea-spoonful of ginger, and six anchovies; boil all together about fifteen minutes. Put into a jar twelve shallots, the peel of a lemon, and a piece of horse-radish cut small; pour upon them the boiling liquor, and when cold, bottle it, together with the spices.