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Oyster Ketchup

16 live oysters, shucked, the liquor reserved
2 1/2 cups (625 ml) dry sherry
2 tablespoons (30 ml) salt
1/2 teaspoon (2 ml) ground mace
1/4 teaspoon (1 ml) cayenne pepper
1 tablespoon (15 ml) brandy (optional)

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.
Stir 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.

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