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. 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.