Oyster Salad

Ingredients

• the small oysters
• 2 tablespoons of vinegar
• 2 of salad oil
• salt and pepper to taste
• a pint of mayonnaise dressing
• a pint of nice white celery

Method

1. 1

   Let the oysters come to boiling in their own liquor; skim and drain.

2. 2

   Mix with vinegar, salad oil, salt, and pepper.

3. 3

   Set in ice.

4. 4

   Cut celery finely and mix with oysters just before serving.

5. 5

   Arrange on a salad dish, garnish with celery leaves, and pour mayonnaise dressing over it.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 162. The excerpt below is the record exactly as published.

OYSTER SALAD.— Use the small oysters, and just let them come to boiling in their own liquor; skim and drain in a colander, then on a cloth. For a pint of oysters, add 2 tablespoons of vinegar, 2 of salad oil, with salt and pepper to taste; mix well, and set it in SALADS 213 the ice^cliest. Cut finely a pint of nice white celery, and mix with the oysters just before serving; arrange it on a salad dish, garnish with the white leaves of the celery, and pour over it a pint of mayon- naise dressi

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