Oyster Salad

Ingredients

• oysters
• chopped celery
• Mayonnaise Dressing
• a little vinegar
• a little salt
• pepper
• butter
• blade of mace
• two pickled cucumbers

Method

1. 1

   Prepare oysters as directed, using the smaller ones, and after draining (do not cook), add to them chopped celery, cover with Mayonnaise Dressing, and when very cold serve.

2. 2

   Alternatively, boil the liquor that drains from them, adding a little vinegar, skim, and when hot, put in the oysters and let boil up once to plump, not cook them.

3. 3

   Then cool quickly and mix lightly with an equal quantity of cut celery or shred lettuce, and two pickled cucumbers cut fine.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 495. The excerpt below is the record exactly as published.

Oyster Salad. — Prepare oysters as directed in Shell Fish, using the smaller ones, and after draining, (do not cook) add to them chopped celery, cover with Mayonnaise Dressing and when very cold serve. Or put the liquor that drains from them over the fire, add- ing a little vinegar ; skim and when hot put in the oysters and let boil up once to plump, not cook them ; then skim out oysters and cool quickly by plunging into cold water a moment ana draining, or by setting tne plate on ice ; some let them cool in liquor in which they were boiled, to which may be added instead of the vinegar a little salt, pepper, butter, and blade of mace. When the oysters are cold mix lightly with an equal quantity cut celery or shred lettuce, and two pickled cucumbers

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