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Chicago cookbook, 1930s?
Page 19
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Cocktail Sauce. 1/2 cup mayonaise 1/2 catsup 2 teaspoon lemon juice 2 well drained Horse radish. 1/2 tea spoon paprika 1/2 worcheshire 2 or 3 drops tobasco sauce chill. Serve as a dip for shrimp.
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Cocktail Sauce. 1/2 cup mayonaise 1/2 catsup 2 teaspoon lemon juice 2 well drained Horse radish. 1/2 tea spoon paprika 1/2 worcheshire 2 or 3 drops tobasco sauce chill. Serve as a dip for shrimp.
Szathmary Culinary Manuscripts and Cookbooks
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