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OYSTER COCKTAILS (1904)

The Blue Grass Cook Book
Compiled by Minnie C. Fox (1904)
 

OYSTER COCKTAILS INGREDIENTS
Mrs. Mary Webb

2 dozen small oysters,

1 tablespoon horseradish,

1/2 teaspoon tabasco sauce,

1 tablespoon of vinegar,

1 tablespoon of Worcestshire sauce,

1 tablespoon tomato catsup,

1/2 teaspoon of salt.
 

DIRECTIONS

Mix the sauce well and place on ice an hour before serving.

Have oysters ice cold.

Put 3 or 4 oysters in a punch glass, and add 1 or 2 tablespoons of sauce to each glass.
 

The complete Blue Grass Cook Book may also be found on the Michigan State University website:
'Feeding America: The Historic American Cookbook Project'
http://digital.lib.msu.edu/projects/cookbooks/