To make sauce with this, see [No. 307].
Oyster Catchup.—(No. 441.)
Take fine fresh Milton 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.
Obs.—See also [No. 280], and [Obs.] to [No. 278].
N.B. It is the best way to pound the salt and spices, &c. with the oysters.
Obs.—This composition very agreeably heightens the flavour 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 in England.
Cockle and Muscle Catchup,—(No. 442.)
May be made by treating them in the same way as the oysters in the preceding receipt.
Pudding Catchup.—(No. 446.)
Half a pint of brandy, “essence of punch” ([No. 479]), or “Curaçoa” ([No. 474]), or “Noyeau,” a pint of sherry, an ounce of thin-pared lemon-peel, half an ounce of mace, and steep them for fourteen days, then strain it, and add a quarter of a pint of capillaire, or [No. 476]. This will keep for years, and, mixed with melted butter, is a delicious relish to puddings and sweet dishes. See Pudding Sauce, [No. 269], and the Justice’s Orange Syrup, [No. 392].