Oyster Cocktail For One Recipe

9 or 10 oysters. 2 drops of tabasco sauce. 1/4 teaspoonful of grated horseradish. 10 drops of Worcestershire sauce. Juice of 1/4 lemon. 1 teaspoonful of tomato catsup.

Oyster Cocktails For Twelve Persons Recipe

Clean and chill sixty small oysters; mix with three teaspoonfuls of fine-grated horseradish, quarter of a teaspoonful of tabasco sauce, two tablespoonfuls of vinegar, five tablespoonfuls of lemon juice, three tablespoonfuls of Worcestershire sauce, three tablespoonfuls of tomato catsup, and one teaspoonful and a fourth of salt. Serve in sherry glasses, in grape-fruit, or lemon shells, or in tomato cups. If fresh tomatoes are not at hand, cups may be shaped from tomato jelly. Plain tomato catsup makes a good cocktail sauce.

Cocktail Of Little Neck Clams In Tomato Cups Recipe

Peel and scoop out the centres of small round tomatoes; chill thoroughly on ice together with half a dozen Little Neck clams for each tomato. Mix one tablespoonful of lemon juice, one tablespoonful of mushroom catsup, five or six drops of tabasco sauce, a dash of paprika, and one fourth teaspoonful of salt, and pour one tablespoonful and a half of the mixture over the clams in each tomato. Omit the catsup if desired.

Oysters On The Deep Shell Recipe

Open the chilled oysters. Serve from the deeper half of the shell, on a bed of broken ice, on a plate. From three to six oysters, no more than can be well arranged on the ice, make one service. Pass with these salt and pepper and small thin brown-bread-and-butter sandwiches. Pass a lengthwise quarter of lemon with the oysters on each plate,