Oyster Salad

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 pint oysters
  • 1 pint celery
  • Lemon slices
  • French Dressing
  • 1 teaspoon Worcestershire Sauce
  • Lettuce
  • Parsley

Method

Wash and drain oysters. Place in stew pan with a little water and cook until oysters are plump and edges begin to curl. If oysters are large, cut into quarters. Add celery to oyster and pour over French Dressing, with a scant teaspoon Worcestershire added. Serve on lettuce leaves and decorate with lemon slices and sprigs of parsley.