Small oysters (chilled), Tomato catsup, 1 tablespoon, Grated horseradish, 1 tablespoon, Worcestershire, 1/2 tablespoon, Lemon juice, 1 tablespoon, Tabasco, 1/4 teaspoon, Vinegar, 1/2 tablespoon, Salt, 1 salt-spoon.

Mix well together, and set in the ice-box, or in ice for an hour. Into each of very cold little glasses put 5 of the small chilled oysters, and fill the glasses with the cold sauce.

If preferred, the oysters may be served on the half-shell, with the cocktail glass containing the sauce placed in the center of each plate, and the oysters arranged around it.