Oyster Catchup (No. 441)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (9)
Oyster Catchup
Notes
Instructions (12)
  1. Wash fine fresh Milton oysters in their own liquor.
  2. Skim the liquor.
  3. Pound the oysters in a marble mortar.
  4. Add a pint of sherry to a pint of oysters.
  5. Boil them up.
  6. Add an ounce of salt, two drachms of pounded mace, and one drachm of Cayenne.
  7. Let it just boil up again.
  8. Skim it.
  9. Rub it through a sieve.
  10. Bottle it when cold.
  11. Cork it well, and seal it down.
N.B.
  1. It is the best way to pound the salt and spices, &c. with the oysters.
Original Text
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.
Notes
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