Oyster Salad

Ingredients

• One pint of celery
• one quart of oysters
• one-third of a cupful of mayonnaise dressing
• three tablespoonfuls of vinegar
• one of oil
• half a teaspoonful of salt
• one-eighth of a teaspoonful of pepper
• one tablespoonful of lemon juice

Method

1. 1

   Boil oysters in their liquor, skim, and drain.

2. 2

   Season with oil, salt, pepper, vinegar, and lemon juice.

3. 3

   Chill for at least two hours.

4. 4

   Wash and slice celery, chill until serving.

5. 5

   Mix celery with oysters and half of the dressing, arrange in a dish, pour remaining dressing over, and garnish with celery leaves.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 102. The excerpt below is the record exactly as published.

o table-spoonfuls of lemon juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoonful of pepper, one cupful of mayonnaise dressing, or the French dressing. Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon juice. Put in the ice chest or some other cold place, for two or three hours. Prepare the lettuce as directed for lobster salad. At serving time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the salmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base, and, if you choose, lay one-fourth of a thin slice of lemon on each leaf. Oyster Salad. One pint of celery, one quart of oysters, one-third of a cupful of mayonnaise dressing, three table-spoonfuls of vinegar, one of oil, half a teaspoonful of salt, one-eighth of a teaspoonful of pepper

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