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