Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

Oyster Catsup.

• 1 quart oysters.
• 1 tablespoonful salt.
• 1 teaspoonful cayenne pepper, and same of mace.
• 1 teacupful cider vinegar.
• 1 teacupful sherry.

Chop the oysters and boil in their own liquor with a teacupful of vinegar, skimming the scum as it rises. Boil three minutes, strain through a hair-cloth; return the liquor to the fire, add the wine, pepper, salt, and mace. Boil fifteen minutes, and when cold bottle for use, sealing the corks.