CLAM OR OYSTER COCKTAILS
Use small Little Neck clams or small Blue Point oysters.
To each 8 or 10 clams or oysters use:
One tablespoonful of tomato catsup,
Two tablespoonfuls of Chili sauce,
One half teaspoonful of Worcestershire sauce,
A dash of tabasco or of paprika,
One tablespoonful of clam or oyster liquor,
The juice of one quarter of a lemon.
Mix the sauces and let the clams or oysters stand in them for an hour before serving.
Serve in small glasses as a first course.
NO. 24. ANCHOVY EGGS.