Oyster Salad

Ingredients

• a solid pint of oysters
• two eggs
• half a gill of cream
• half a gill of vinegar
• half teaspoonful mustard
• celery seed
• salt
• one-tenth teaspoonful cayenne
• a tablespoonful of butter

Method

1. 1

   Beat eggs and mix with cream, vinegar, mustard, celery seed, salt, cayenne, and butter.

2. 2

   Cook in a double boiler until thick.

3. 3

   Heat oysters in their liquor to boiling, drain, and mix with dressing.

4. 4

   Chill until needed.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 66. The excerpt below is the record exactly as published.

salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoon- fuls of Parmesan cheese. Beat the yolks of four eggs and mix them with a tablespoonful of the soup and pour this over the bread and cheese. Cover this for five minutes and then pour over it the rest of the soup. CREOLE Take two young chickens, cut in pieces, Cl'MBO SOUP r<^^l ^" flour and fry to light brown. Take the fried chicken, a ham bone stripped of meat for flavor, a tablespoonful of chopped thyme, of rose- mary, two bay leaves, a sprig of tarragon and boil in four quarts of water until the meat loosens from the bones. Slice and fry brown two large onions and add two heaping quarts of sliced okra and one cut up pod of red pepper. Stir all over the fire until the okra is thoroughly wilted then remove the larper bones and let cook three quarters of an hour before serving. Half an hour before serving add a can of tomatoes or an equal quantity of fresh ones, and a pint of shrimps, boiled and shredded. Have a dish of well boiled and dry rice and serve with two or three tablespoonfuls in each soup plate. OYS'l'l-ll To a solid pint of oysters use a dressing SALAD made as follows: Beat well two eggs and add to them half a gill each of cream and vinegar, half teaspoonful mustard, celery seed, salt each, one- tenth teaspoonful cayenne, and a tablespoonful of butter

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