Oyster Salad

Ingredients

• One pint of oysters
• 1 bunch of celery
• 2 hard-boiled eggs
• 2 raw eggs
• 1 dessertspoonful of salad oil
• 1/2 teaspoonful powdered sugar
• 1 tablespoonful of salt
• little pepper
• little made mustard
• 1 tablespoonful white vinegar

Method

1. 1

   Drain the liquor from the oysters, and cut them into small pieces, cut up the celery, set them aside in separate basins, in a cold place while you make the dressing.

2. 2

   Beat up the eggs with the sugar and mix in the oil very gradually till it is of the consistency of cream; rub the boiled yolks through a sieve, and add to them the salt, pepper, and mustard; mix this with the yolks, then the vinegar drop by drop, whipping the dressing lightly but quickly for two or three minutes; the whole should assemble smooth, rich custard.

3. 3

   Put the oysters and celery together, in a glass dish, toss them together, and pour the dressing over.

4. 4

   Lay a border of celery tufts round the edge of the bowl, put on ice till required.

Nutrition per serving

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 44. The excerpt below is the record exactly as published.

Oyster Salad. One pint of oysters, 1 bunch of celery, 2 hard-boiled eggs, 2 raw eggs, 1 dessertspoonful of salad oil, J teaspoonful pow- dered sugar, 1 tablespoonful of salt, little pepper, little made mustard, 1 tablespoonful white vinegar

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