Oyster Catchup

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Ingredients 7 ingredients

Contains Sulphites Read from the ingredients, not verified. Check labels.

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Take large salt oysters that have just been opened.
Wash them in their own liquor, and pound them, in a mortar, omitting the hard parts.
To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises.
Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a salt-spoonful of pounded mace, and cayenne and salt to your taste.
Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan.
When cold, put it into small bottles, filling them quite full, as it will not keep so well if there is a vacancy at the top.
Dip the corks in melted rosin, and tie leather over each.