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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

http://www.nancyskitchen.com

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