Oyster Salad

Ingredients

• a quart of fresh oysters
• hot vinegar enough to cover them
• two pickled cucumbers cut fine
• a quart of celery cut in dice pieces
• some seasoning of salt and pepper

Method

1. 1

   Drain oysters and heat in vinegar until just warm.

2. 2

   Cool in cold water, then mix with cucumbers, celery, and seasoning.

3. 3

   Toss well and serve with mayonnaise dressing and garnish.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 108. The excerpt below is the record exactly as published.

OBSTER SALAD. No. 2. Using canned lobsters, take a can, skim off all the oil on the surface, and chop the meat up coarsely on a flat dish. Prepare the same way six heads of celery; mix a teaspoonful of mustard into a smooth paste with a little vinegar; add yolks of two fresh eggs; a tablespoonful of butter, creamed, a small teaspoonful of salt, the same of pepper, a quarter of a teaspoonful of cayenne pepper, a gill of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a small portion of the dressing with the celery and meat, and turn the remainder over all. Garnish with the green tops of celery and a hard-boiled egg, cut into thin rings. FISH SALAD. Take a fresh white flsh or trout, boil and chop it, but not too flne; put with the same quantity of chopped cabbage, celery or lettuce; season the same as chicken salad. Garnish with the tender leaves of the heart of let- tuce. OYSTEE SALAD. Drain the liquor from a quart of fresh oysters. Put them in hot vine- gar enough to cover them placed over the fire; let them remain until ^lump, but not cooked; then drop them immediately in cold water, drain off, and mix with them two pickled cucumbers cut fine, also a quart of cel- ery cut in dice pieces, some seasoning of salt and pepper

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