Oysters, American Style

Place in a sauce bowl one heaped teaspoonful of salt, three-fourths teaspoonful
of very finely ground white pepper, one medium sized fine, sound, well peeled shallot,
one heaped teaspoonful of chives, and one-half teaspoonful of parsley, all very finely
chopped. Mix lightly together, and then pour in one teaspoonful of olive oil, six
drops of Tobasco sauce, one saltspoonful of Worcestershire sauce, and lastly one gill
(or five and one-half tablespoonfuls) of good vinegar. Mix it thoroughly with a
spoon, and it is ready for use. A teaspoonful should be poured over each oyster just
before eating.