Improved with Lea & Perrins' Sauce

Cut small balls from a cooked beet with a fancy potato ball cutter, or cut a small beet into quarters and recut each quarter into suitable sizes. Place the cut beets in a bowl and cover with vinegar. Chill. When ready to serve drain off vinegar and roll each piece of beet in finely grated cheese. Arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate and serve with an oyster fork.

Improved with Lea & Perrins' Sauce

Cut large canned sardines into pieces easily handled with an oyster fork and arrange on lettuce with the Appetizer Dressing in a glass in the center of the plate.

Improved with Lea & Perrins' Sauce

Arrange small canned shrimps on lettuce leaves, place the Appetizer Dressing in a glass at one side or the center of the plate and serve with an oyster fork. Dip each shrimp and leaf in the Appetizer Dressing just before it is eaten.

Improved with Lea & Perrins' Sauce