Oyster Salad

Ingredients

• One can of cove oysters, without the liquor
• Boil four eggs hard
• one tea-cupful of fine cracker crumbs
• two table-spoonfuls of melted butter
• one tea-spoonful of mixed mustard
• one tea-cupful of vinegar
• one tea-spoonful of salt
• one tea-spoonful of celery-seed
• four medium-sized cucumber pickles cut in small pieces

Method

1. 1

   Chop the whites of the hard-boiled eggs fine and add them to the oysters with the cracker crumbs.

2. 2

   Mash the yolks with melted butter, mustard, vinegar, salt, and celery-seed.

3. 3

   Pour the dressing over the oysters, whites of eggs, and cracker crumbs; mix with a fork.

4. 4

   Garnish with parsley.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 61. The excerpt below is the record exactly as published.

OYSTER SALAD. One can of cove oysters, without the liquor. Boil four eggs hard ; chop the whites fine, and add them to the oys- ters, with one tea-cupful of fine cracker crumbs; mash the yelks, with two table-spoonfuls of melted butter, one tea- spoonful of mixed mustard, one tea-cupful of vinegar, one tea- spoonful of salt, one tea-spoonful of celery-seed, four medium-sized cucumber pickles cut in small pieces. Pour the dressing over the oysters, whites of eggs, and cracker crumbs ; mix with a fork. Garnish the dish with parsley. Fresh oysters, cooked for five minutes in their own liquor, cut in half, and allowed to get cold, make better salad than cove oysters. Mks. L. C. Dixmitt. The New Kentucky Home Cook Book. 123 SALMON SALAD. After picking over carefully one can of salmon, add the liquor. Roll fine one dozen butter crackers, mix through the salmon; add half a dozen medium-sized cucumber pickles chopped not very fine. Make a dressing of the yelks of four eggs well beaten, one table-spoonful of butter, one tea-spoonful of salt

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