Oyster Catsup
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 7 ingredients
- Rub
- White sauces
- a glass of brandy be added
- Cayenne pepper
- a pint of white wine
- two drachms mace
- one ounce salt
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
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.
Method
Chef Wood
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- Get fine fresh oysters, wash them in their own liquor, put them in a marble mortar with salt, pounded mace, and cayenne pepper, in the proportions of one ounce salt, two drachms mace, and one of cayenne to each pint of oysters;
- pound them together, and add a pint of white wine to each pint;
- boil it some minutes, and rub it through a sieve;
- boil it again, skim it, and when cold, bottle, cork, and seal it.
- This composition gives a fine flavour to white sauces, and if a glass of brandy be added, it will keep good for a considerable time.
Plating
Cookware for this recipe
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Saucepan
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Mortar and pestle
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Slotted spoon
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Sieve