Wednesday, May 8, 2013
Goes well with fish and seafood.
1 pt oysters (oysters enough to fill 1 pint container)
1 pt sherry
3 oz salt
1⁄4 oz mace (powdered)
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.
Place trough a sieve.
Allow to cool.