Oyster Cocktail I

Oyster Cocktail I

Ingredients:
8 small raw oysters
2 drops Tabasco
1 tablespoon tomato

Directions:
catsup
Salt
1/2 tablespoon
vinegar or lemon
juice
1 teaspoon celery,
finely chopped
1/2 teaspoon Worcestershire Sauce
Mix ingredients, chill thoroughly, and serve in cocktail glasses, or cases made from green
peppers placed on a bed of crushed ice.
140
Oyster Cocktail II
6 small raw oysters
Lemon juice
Tabasco Sauce
Salt
Grape fruit
Cut grape fruit in halves crosswise, remove tough portions, and add oysters seasoned with
Tabasco, lemon juice, and salt.
141
Oyster Cocktail III
Allow seven Blue Point oysters to each person, and season with three−fourth tablespoon
lemon
juice, one−half tablespoon tomato catsup, one−half teaspoon finely chopped shallot, three
drops
Tabasco sauce, few gratings horseradish root, and salt to taste. Chill thoroughly and serve in
cocktail glasses. Sprinkle with finely chopped celery and garnish with small pieces of red and
green pepper.
Chapter XI − FISH 216
The 1918 Fanny Farmer Cookbook
142
Roasted Oysters
Oysters for roasting should be bought in the shell. Wash thoroughly, scrubbing with a brush.
Put
in a dripping−pan, and cook in a hot oven until shells part. Open, sprinkle with salt and
pepper,
and serve in the deep halves of the shells.
143
Oysters à la Ballard