Fish Cocktail with Red Cocktail Sauce

2-3 lbs of fish (skinned, de-boned, and cut into 2” chunks)
Water
1 T Pickling spice
1 T sugar
2-3 drops of hot pepper sauce
1 t salt

Make sure all bones are removed and discarded. Cut fish into 2” chunks and set aside. Fill a deep pot ½ - ¾ full of water and add the remaining ingredients. Bring to a boil. Drop fish chunks, a few a time, into the boiling water. They will rise to the top when they are done. Remove with a slotted spoon and place in a strainer so excess water will drain off. When all of the fish are done, place in covered dish and refrigerate until well chilled. Serve on a bed of shredded lettuce with Red Cocktail Sauce. Serves 4-6

Red Cocktail Sauce

1 C Ketchup
¼ C lemon juice
2 T Hot Horseradish (to taste, start with 1 T)

Combine all ingredients and mix thoroughly. Yields about 1 ¼ C and can be doubled.