Oyster Salad

Ingredients

• a pint of oysters
• two eggs
• one-fourth cup milk
• one-fourth cup vinegar
• one-half teaspoon mustard
• one-half teaspoon celery salt
• salt
• dash cayenne pepper
• two tablespoons butter
• scant pint of diced celery

Method

1. 1

   Cook the oysters in their liquor for a few minutes, then drain.

2. 2

   Beat the eggs and mix with milk, vinegar, mustard, celery salt, salt, cayenne pepper, and butter.

3. 3

   Cook in a double boiler until thick.

4. 4

   Pour over the oysters, mix with diced celery, and chill on ice.

5. 5

   Serve on a bed of watercress.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 62. The excerpt below is the record exactly as published.

OYSTER SALAD. Miss Cathrine Hayes, 125 N. Johnston st— Cook for a few minutes a pint of oysters in their liquor. Orain and cover with this dressing: Beat well two eggs and to them add one-fourth cup each milk and vinegar, one-half teaspoon each mustard, celery salt, salt, dash cayenne pep- per and two tablespoons butter. Cook in a double boiler, until thick. Pour over the oysters and when cold, set on ice. Serve on a bed of watercress after mixing with a scant pint of diced celery

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