Oyster Salad

Ingredients

• fifty small oysters
• three tablespoonfuls of vinegar
• one of oil
• one-half teaspoonful of salt
• a pint of celery
• about 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, and place on ice for two hours.

4. 4

   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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 42. The excerpt below is the record exactly as published.

Oyster Salad. — Let 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 tea- spoonful of salt, and place on ice for two hours. 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 mayon- naise dressi

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