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The 1918 Fanny Farmer Cookbook
Raw oysters are served on oyster plates, or in a block of ice. Place block of ice on a folded
napkin on platter, and garnish the base with parsley and quarters of lemon, or ferns and
lemon.
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39
To Block Ice for Oysters. Use a rectangular piece of clear ice, and with hot flatirons melt a
cavity large enough to hold the oysters. Pour water from cavity as rapidly as it forms.
Oyster Cocktail I
8
1
small raw oysters
2
drops Tabasco
tablespoon tomato
catsup
Salt
/2 tablespoon
1
vinegar or lemon
juice
1
teaspoon celery,
finely chopped
1
/2 teaspoon Worcestershire Sauce
Mix ingredients, chill thoroughly, and serve in cocktail glasses, or cases made from green
peppers placed on a bed of crushed ice.
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40
Oyster Cocktail II
6
small raw oysters
Lemon juice
Tabasco Sauce
Salt
Grape fruit
Cut grape fruit in halves crosswise, remove tough portions, and add oysters seasoned with
Tabasco, lemon juice, and salt.
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41
Oyster Cocktail III
Allow seven Blue Point oysters to each person, and season with three−fourth tablespoon
lemon
drops
juice, one−half tablespoon tomato catsup, one−half teaspoon finely chopped shallot, three
Tabasco sauce, few gratings horseradish root, and salt to taste. Chill thoroughly and serve in
cocktail glasses. Sprinkle with finely chopped celery and garnish with small pieces of red and
green pepper.
Chapter XI − FISH
216
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