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Yield:
2.5 pint
Ingredients:
Instructions:
Instructions: Pound the oysters in a mortar, and add the oyster liquor and the sherry.
Bring the mixture to a boil, then add the salt, mace and cayeene pepper. Boil up again, skim, then strain through a sieve. Stire in the brandy. Put in jars and cover. The ketchup will keep for 6 weeks, if refrigerated. Makes about 2 1/2 pints (1 1/2 liters). Variation: Use mussels instead of oysters. A pounded anchovy or two may also be added. Email this Recipe:
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