Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 pint oysters
  • 1 pint celery
  • Lemon slices


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.