COCKTAIL SAUCES
128. The various kinds of shell fish are served so frequently as cocktails that cocktail sauces are much in demand. The foundation of these sauces is always tomato catsup, but the ingredients used for seasoning usually vary according to individual taste. The following recipes make amounts sufficient for one serving:
COCKTAIL SAUCE I
- 1/4 tsp. grated horseradish
- Juice of 1/4 lemon
- 12 drops tobasco sauce
- 10 drops Worcestershire sauce
- 1 Tb. tomato catsup
COCKTAIL SAUCE II
- 1 Tb. tomato catsup
- 1 Tb. grapefruit juice
- 1 tsp. spiced vinegar
- Dash of tobasco sauce
- Sprinkling of salt
- Dusting of chopped parsley
Mix the ingredients thoroughly and serve with oysters, clams, lobster, shrimp, or crab meat thoroughly chilled.
FISH AND SHELL FISH
EXAMINATION QUESTIONS
(1) (a) For what food may fish be substituted in the diet? (b) How does fish compare with meat as to its usefulness as food?