* Exported from MasterCook * Oyster Cocktail Recipe By :The New Cook Book; 1905
Serving Size : 12 Preparation Time :0:00
Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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60 small oysters
3 teaspoons finely grated horseradish -- (15 mL)
1 teaspoon tabasco sauce -- (5 mL)
2 tablespoons vinegar -- (30 mL)
5 tablespoons Worcestershire sauce -- (75 mL)
3 tablespoons tomato catsup -- (45 mL)
1 1/4 teaspoons salt -- (6 mL) Clean and chill sixty small oysters. Mix with three teaspoonfuls of fine grated horseradish; one teaspoonful
of tabasco sauce, two tablespoonfuls of vinegar, five tablespoonfuls of
Worcestershire sauce, three tablespoonfuls of tomato catsup and one and a
quarter teaspoonfuls of salt. Serve in sherry glasses, in grapefruit or lemon shells or in tomato cups.
If fresh tomatoes are not at hand cups may be shaped from tomato jelly. From The New Cook Book; a volume of tried, tested and proven recipes by
The Ladies of Toronto and other cities and towns; edited by Grace E.
Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905
edition. This cookbook belonged to my grandmother. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>;
20 March, 2001.
Year 4 Volume 03 Number 20
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 34 Calories (kcal); 1g Total Fat; (27% calories from fat);
3g Protein; 3g Carbohydrate; 22mg Cholesterol; 374mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates
* Exported from MasterCook * Oyster Salad Recipe By :The New Cook Book; 1905
Serving Size : 1 Preparation Time :0:00
Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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50 small oysters
3 tablespoons vinegar -- (45 mL)
1 tablespoon oil -- (15 mL)
1 pinch pepper
1/2 teaspoon salt -- (2 mL)
1 pint finely chopped celery -- (500 mL)
1 cup mayonnaise -- (250 mL)
Olives -- to serve
Celery tips -- to serveLet fifty small oysters come to a boil (no more) in their liquor. Skim
and strain. Season the oysters with three tablespoons vinegar, one
tablespoon of oil, one-eighth teaspoon pepper, one-half teaspoon salt and
place on ice for two hours. Cut finely one pint of the tender part of celery. When ready to serve mix this with the oysters and a small cup of
mayonnaise dressing. Arrange in bowl, garnish with olives and celery tips. From The New Cook Book; a volume of tried, tested and proven recipes by
The Ladies of Toronto and other cities and towns; edited by Grace E.
Denison (Lady Gay of Saturday Night); Musson Book Co., Limited; 1905
edition. This cookbook belonged to my grandmother. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>;
20 March, 2001.
Year 4 Volume 03 Number 20
<http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -
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