Oyster Catsup
Take fine fresh oysters, rinse them in their own liquor, then pound them in a marble mortar, and to a pint of oysters put a pint of cherry wine; boil them up, add an ounce of salt, two drachms of cayenne pepper, let it boil up once again, rub it through a sieve; when cold, put it in bottles and cork and seal them.