Oyster Salad

Ingredients

• One quart of oysters
• cover with vinegar
• chop cabbage
• and celery
• Yolks of 4 fresh, raw eggs
• two hard boiled ones
• 4 tablespoonfuls oil
• 2 tablespoonfuls vinegar
• two heap- ing teaspoonfuls salt
• i of pepper
• i of made mustard

Method

1. 1

   Boil oysters once, drain and cool.

2. 2

   Cut in halves, cover with vinegar overnight.

3. 3

   Next day, chop cabbage and celery, mix with oysters, and pour over dressing made from yolks and hard boiled eggs rubbed together, adding oil, salt, pepper, mustard, and vinegar gradually.

As published

This recipe was extracted from Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.

OYSTER SALAD. One quart of oysters, boil up once, drain and cool. Cut in halves between the thick and thin parts; cover with vinegar and stand over night. Next day chop cabbage and celery, mix with oysters and pour over the following DRESSING. Yolks of 4 fresh, raw eggs and two hard boiled ones rubbed together until smooth. Add 4 tablespoonfuls oil, a few drops at a time, and mix well; then add two heap- ing teaspoonfuls salt, i of pepper, i of made mustard and 2 tablespoonfuls vinegar

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