Oyster Catsup
No ratings yet
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
- Rub
- two drachms of bruised mace
- Sherry
- an ounce of salt
- a pint of oysters
Contains
MolluscsSulphites
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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Take some fine Milton oysters, wash them in their own liquor, then pound them in a marble mortar, with an ounce of salt, two drachms of bruised mace, and one of cayenne.
- To a pint of oysters, add the same measure of sherry, boil them and the spices up, skim off the scum, and rub the residue through a sieve ;
- and when cold, bottle the liquor up for use.
Plating
Cookware for this recipe
-
Saucepan
-
Mortar and pestle
-
Slotted spoon
-
Sieve