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1 cup catsup
juice of 1 lemon
1 1/2 tbsp. horseradish, grated
1/2 tsp. salt and few drops of Tobasco sauce
|Arrange half a dozen choice raw oysters in the shell on shaved ice in a soup or other large platter.|
Serve cocktail sauce in sherbet cup or other small container in center of plate.
Chill and serve.
|Submitted by: JMD USA |
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