Cocktail Sauce

Ingredients

• 1 cup catsup
• 2 tbsp. vinegar
• 2 tbsp. horseradish
• 1 tbsp. celery, minced
• 1 tbsp. onion, minced
• 1/4 tsp. salt
• 1 tsp. Worcestershire sauce
• Few drops tabasco sauce

Method

1. 1

   Blend all ingredients and chill.

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 12. The excerpt below is the record exactly as published.

1 tbsp. onion, minced 1 tbsp. pickles, minced tbsp. parsley, minced tbsp. olives, minced Mix throughly and chill. Cocktail Sauce cup catsup tbsp. vinegar tbsp. horse-radish tbsp. celery, minced linced 1 tbsp. onion, '/l tsp. salt 1 tsp. Worcestershire sauce Few drops tabasco sauce Blend all ingredients and chill. Bechamel Sauce 1 cup white stock Salt and pepper 1/4 cup butter 1 cup scalded milk Vt cup flour Melt butter. Add flour and then gradually the stock and milk. Season wiih salt and pepper. If a yellow sauce is desired, add to the above the yolks of three eggs slightly beaten. First dilute the eggs with small quantity of hot sauce, then add gradually the remaining sauce to prevent curdling. If, however, sauce should curdle, you can get the desired smooth appearance by beating sauce thoroughly with an egg beater. Remoulade Sauce hard-cooked egg yolks tbsp. Creole mustard tbsp. tarragon vinegar tbsp. finely chopped green onion tops tbsp. minced onion tbsp. finely chopped parsley tbsp. prepared horserodish tbsp. chopped capers or sour pickles Va tsp. popriko Va tsp. garlic salt cup salad oil cup mayonnaise Mash egg yolks and blend with mustard and vinegar. Add the seasonings one at a time, mixing well after each addition. Add the salad oil gradually, beating well. Add the mayonnaise last and beat until well blended. 30 Dip V2 cup salad oil Vt 2 tbsp. tarragon vinegar V^ 1 fsp. dry mustard 2 1 tsp. prepared mustard Mix all ingredients together; add salt and pepper to taste. Let stand for several hours. Serve hot or cold. tsp. garlic salt cup celery, finely chopped green onions (including tops), minced Clam Sauce for Noodles '4 tsp. paprika V4 tsp. pepper 2 egg yolks, beaten 1 8-oz. pockoge noodles 2 7-oz. cans small whole clams Vl cup butter or other fat V2 cup clam liquor and milk 1 tbsp. Worcestershire sauce Drain clams and save liquor. Melt butter; add liquor and seasonings. Heat. Stir a little of the hot liquid into the egg, add to remaining liquid, stirring constantly. Add clams; heat. Cook noodles as directed on package. Serve clam sauce in a bowl sur- rounded by noodles. Serves 6. Chili-Mustard Sauce Speck pepper 1 tsp. Whorcestershire 1 tsp. prepared mustard 2 tbsp. chili sauce Combine butter, onion, and garlic in saucepan over low heat. Cook until onion is tender, about 10 minutes, stirring frequently to prevent browning. Add salt and rest of ingredients; mix welf; heat. Serves 4. '/4 cup butter, margarine. or salad oil '/4 cup minced onion 1 minced clove garlic Vi tsp. salt Tomato Sauce 2 cups canned tomotoes 2 tbsp. butter 2 tbsp. flour 1 tsp. Worcestershire sauce Vi tsp. salt Va tsp. pepper Cook tomatoes 10 minutes and strain. Melt butter, stir in flour, and add hot tomato juice and seasoning. Cook until it thickens. Serves 6. 31 Spicy Dunk Sauce '/l cup chili sauce '/b tsp. pepper V* cup well-drained bottled horse- 1 tbsp. vinegar radish 2 dashes tabasco 1 tsp. Worcestershire 1/4 tsp. bottled meat sauce 1 tsp. minced onion 1 tsp. celery seeds '/4 tsp. garlic salt 2 tbsp. gronuloted sugar Vi tsp. salt 1 tsp. celery salt Combine all ingredients. Keep in covered jar in refrigerator 2 or 3 days before using, to blend flavors thoroughly. Makes about % cup. Sauce for Shrimp, Lobster, Crab Meat pt. mayonnaise Vi cup India relish tsp. chopped olives pimiento, chopped tbsp. prepared mustard tbsp. A-1 sauce Mix well, chill and serve. 1 pt. chili sauce 1 chopped boiled egg Vi green pepper, chopped 2 tbsp. celery, chopped Sclt and pepper to taste Dash paprika Cucumber Sauce 1 cup whipping cream Vl tsp. salt Vi tsp. cayenne Vi tsp. onion juice 2 tbsp. vinegar or lemon juice 1 cucumber, chopped Beat cream until thick and add salt and cayenne. Add gradually the vinegar or lemon juice. Fold in cucumber and onion juice. Serve very cold. Serves 6. Creole Sauce 1 Vi cups canned tomatoes 1 1 thinly sliced, seeded green pepper 1 1 thinly sliced medium onion 1 Vi cup thinly sliced mushrooms 1 tbsp. butter or margorine tbsp. flour beef bouillon cube cup hot water Simmer tomatoes and next 3 ingredients about 10 minutes. In separate saucepan, melt butter; gradually add flour. Cook, stir- ring over low heat until well blended. Dissolve bouillon cube in water; stir into blended flour. When this is thoroughly mixed, add to tomato mixture. Cook 2 minutes. Makes about 2 cups .sauce. 32 Hollandaise Sauce V2 cup butter 3 egg yolks (beaten) 2 tbsp. lemon juice Vl tsp. salt V4 tsp. pepper V^ cup boiling water Cream the butter, and add egg yolks; beat thoroughly. Add lemon juice, salt, pepper, and boiling water. Cook in double boiler until thick as custard. Serve at once. Makes 6 servings. Curry Sauce To butter, add 2 teaspoons curry, •'/j. teaspoon sugar, Vs tea- spoon ginger, and 14 cup minced onion. Before serving sauce, add 1 teaspoon lemon juice. Anchovy Sauce celery. Heat. Makes 1^2 cups. Cream Sauce 2 tbsp. butter or margarine Dcsh popriko 2 tbsp. flour 1 cup milk, cr port milk and port Speck pepper thin cream Vi tsp. salt Melt butter in double-boiler top over boiling water: add flour, pepper, salt, and paprika, stirring until blended and smooth. Add milk slowly, stirring constantly to avoid lumps. Cook, stirring until smooth and thickened. Makes 1 cup. Cocktail Sauce 6 tbsp. tomoto catsup 2 tbsp. horseradish

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