Name: Oyster Salad
Cuisine: American
Ingredients: 1 quart of fresh oysters; 2 pickled cucumbers cut fine; 1 quart of celery cut in dice pieces; 1 silver fork

Original Recipe

Drain the liquor from a quart of fresh oysters. Put them in hot vinegar enough to cover them placed over the fire; let them remain until plump, 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 celery cut in dice pieces, some seasoning of salt and pepper. Mix all well together, tossing up with a silver fork. Pour over the whole a "Mayonnaise dressing." Garnish with celery tips and slices of hard-boiled eggs arranged tastefully.

1 quart of fresh oysters
2 pickled cucumbers cut fine
1 quart of celery cut in dice pieces
1 silver fork

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1

Drain the liquor from a quart of fresh oysters.
2

Put them in hot vinegar enough to cover them placed over the fire; let them remain until _plump_, 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 celery cut in dice pieces, some seasoning of salt and pepper.
3

Mix all well together, tossing up with a silver fork.
4

Pour over the whole a "Mayonnaise dressing." Garnish with celery tips and slices of hard-boiled eggs arranged tastefully.

Original Recipe

Ingredients

Instructions