Oyster Salad

Ingredients

• fifty small oysters
• three tablespoonfuls of vinegar
• one of oil
• one-half teaspoonful of salt
• one-eighth teaspoonful of pepper
• a pint of celery
• one-half pint of mayonnaise dressing

Method

1. 1

   Let fifty small oysters just come to a boil in their own liquor.

2. 2

   Skim and strain.

3. 3

   Season the oysters with three tablespoonfuls of vinegar, one of oil, one-half teaspoonful of salt, one-eighth teaspoonful of pepper, and place on ice for two hours.

4. 4

   With a sharp knife cut up a pint of celery, using only the tender part, and when ready to serve, mix with the oysters, adding about one-half pint of mayonnaise dressing.

5. 5

   Arrange in a salad dish.

6. 6

   Pour over another one-half pint of dressing, and garnish with white celery leaves.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 47. The excerpt below is the record exactly as published.

fifty small oysters just come to a boil in their own liquor. Skim and strain. Season the,oysters with three table- spoonfuls of vinegar, one of oil, one-half teaspoonful of salt, one-eighth teaspoonful of pepper, and place on ice for two hours. With a sharp knife cut up a pint of celery, using only the tender part, and when ready to serve, mix with the oysters, adding about one-half pint of mayonnaise dressing

Cook this with the app: pantry check, scaling, and the assistant.