Lobster
Cocktail
One tablespoon each of horse radish, vinegar, Worcestershire sauce, tomato
catsup, two of lemon and a few drops of Tabasco sauce, one-half teaspoon of
salt, mix well and put on ice for an hour. To this add shredded cooked lobster
meat until you have the quantity needed. Serve in glasses.
Source: The Malone Cookbook 1917
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