Mine's a little different. But, then, aren't they all.
When Bob Hester had his hunting camp at Mattamuskeet, Tom Burrus did oyster roasts for him. His cocktail sauce was the best I've ever had. He served it warm with the oysters, but it works either warm or cold. After a lot of wheedling and making a nuisance out of myself he finally gave me the recipe.
You can halve or double this recipe, but don't make it larger or smaller than that.
Tom Burrus' Coctail Sauce
1 gal ketchup
1 qut vinegar
Juice of 6 lemons
1 bottle A-1 sauce
1 bottle hot sauce
1 jar prepared horseradish
1/2 cup sugar
2 tsp salt
Combine all ingredients. Simmer 30 minutes.
|