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On 10 Mar 2005 19:33:06 -0500, (Lee Rudolph) wrote:
>Richard Wright > writes (both at >>> and
>at > level):
>...
>>>>Mid 19th century in US? What's the source? The Oxford English
>>>>Dictionary does not record the phrase in the USA until 1939:
>>>>
>>>>1937 America's Cook Bk. 180. "Lobster or shrimp cocktail . . . Chill
>>>>thoroughly and serve in cocktail glasses."
>...
>
>I have a precitation for that (below), which I shall take care
>to forward to the OED.
>
>...
>>That's a proper 'cocktail' recipe, certainly. I made a mistake when I
>>typed". . . in the USA until 1939". Should have been 1937, the date of
>>the OED citation.
>>
>>No details of the recipe given, but 'shrimp cocktail' is on a
>>suggested menu in "Mrs. Allen on Cooking, Menus, Service" by Ida C.
>>Baily Allen [Doubleday:New York] 1924.
>...
>
>The 1932 edition of "Mrs. Allen on Cooking, Menus, Service",
>reissued under the title "Ida Bailey Allen's Modern Cookbook",
>has a recipe for "Lobster, Shrimp, or Crabmeat Cocktail" in
>the "Savoury Cocktails" section of the chapter on "Foods that
>Begin a Meal".
>
> Savoury cocktails are usually made of raw fish, although
> combinations of raw and smoked fish are sometimes used, and
> in rare instances good-sized bits of broiled mushrooms and
> sweetbreads are used instead of the fish.
>
> These savoury cocktails should be properly served in cocktail
> glasses, which are in turn imbedded in cracked ice--soup plates
> or the new glass oyster plates being used for the service. If
> the cocktail is mixed with the sauce in the glass, a bit of parsley
> may top it, or pieces of green may be placed, wreath fashion, around
> the cocktails. If you do not possess cocktail glasses, hollowed-out
> green peppers or tomatoes may be used, or the cocktail sauce with
> the savour ingredient may be thorougly chillled and served in ordinary
> small cocktail glasses. In this case the green is placed at the base.
>
> General Recipe for Cocktail Sauce
> (Individual Service)
>
> 1/2 tablespoonful tomato catsup or 2 drops tabasco sauce
> chili sauce 1/4 teaspoonful celery salt
> 1/2 tablespoonful lemon juice 3 drops Worcestershire sauce
>
> Combine the ingredients in the order given, mixing them well. IF
> desired, a half teaspoonful of olive oil may be added.
>...
> Lobster, Shrimp, or Crabmeat Cocktail
>
> Allow to each person one-third cupful of diced lobster meat,
> diced cooked or canned shrimps, or shredded crabmeat; combine
> with cocktail sauce and serve as directed.
>
>(Op. cit., pp. 112-113)
>
>Lee Rudolph
Have just got hold of the 1926 edition. The same text appears on the
pages you cite, so 1926 it is for the OED.
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