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Oyster Cocktail

ID: 44   Appetizer  
Cocktail Sauce:

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.

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