COLD FISH.
garnished with anchovy fillets, shrimps, picked veget- ables, &c., to taste.
Clam Cocktail.—Place twelve opened clams in a basin with their liquor, and when this has settled well, pour it off carefully into another bowl, free from all shell and sediment, and set this basin on ice. Mean- while, add to the clam liquor enough mushroom or tomato catsup to fill four claret glasses altogether, with a small teaspoonful of finely-grated horseradish, three or four drops of Tabasco, a tablespoonful of vinegar (plain or flavoured) or lemon juice, and the iced clams. Mix lightly and serve very cold. Oyster cocktail may also be made in the same way, only omitting the horse- radish, and using one part Worcester sauce to two parts of catsup.
Oyster Cocktail.—Choose very small oysters, drain off and strain their liquor, rinsing them well in this to free them from any bits of shell. Have ready the follow- ing sauce: Mix together two tablespoonfuls each of lemon juice and tomato catsup, a teaspoonful of Wor- cester sauce, ten drops of Tabasco, and a dust of salt. (This will make sauce enough for six persons.) The oysters should have stood on ice till the sauce is ready, then when quite cold (but not frozen), put from four to six into each glass and pour over these some spoonfuls of the dressing and serve. These cocktails are much liked in America for lunch, or supper parties, and are also sometimes used amongst the hors d'œuvre, or zakouska, as the Russians term this service. To this class belongs the well-known “prairie oyster,” said to have been invented by a plainsman of the Wild West for the benefit of a sick comrade, who believed only an oyster would enable him to shake off the fever that was killing him. This “oyster” is prepared by