And tell me, too, if this is the way you set about preparing one of
these palate-ticklers. Half a dozen little oysters dropped into a
glass, with their juice, a little lemon juice, four miserly drops of
Tabasco sauce, half a teaspoonful of Worcestershire sauce, a
dessertspoonful of tomato ketchup, and several grains of salt. Or do
you substitute horse-radish for the Tabasco? They tell me it's
frequently done, but for myself I prefer the Tabasco. It is a vexed
question, anyway, this matter of what shall be put on a raw oyster to
make it more palatable; the real dyed-in-the-wool epicurean vows that
it is nothing short of barbarism to use more than the tiniest pinch of
salt, while many a discriminating gourmet declares that the more you
do for an oyster the more it does for you. So there you are.