This ketchup goes well with fish and seafood.
1 pt oyster (oysters enough to fill 1 pint container)
1 pt sherry
3 oz salt
1⁄4 oz mace (powdered)
1 pn cayenne pepper (ground)
- Scald the oysters in sherry, strain.
- Using a mortar and pestle, grind the oysters, salt, cayenne and mace into a pulp. Add the sherry.
- Boil 5 minutes, skim well.
- Pass trough a sieve.
- Allow to cool.