Authentic Oyster Salad

[Albert Sailhorst]

Oyster Salad


From "Housekeeping in Old Virginia" by M. C. Tyree, 1879

1/2 gallon fresh oysters. The yolks of four hard-boiled eggs. 1 raw egg, well whipped. 2 large spoonfuls salad oil or melted butter. 2 teaspoonfuls salt. 2 teaspoonfuls black pepper. 2 teaspoonfuls made mustard. 1 teacup good vinegar. 2 good sized pickled cucumbers, cut up fine. Nearly as much celery as oysters, cut up into small dice. Drain the liquor from the oysters and throw them into some hot vinegar on the fire ; let them remain until they are plump^ not cooked. Then put them at once into clear cold water; this gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing. Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all.

 

[UCVRelics]

Sounds like a GREAT summer time recipe, should go good with some 151 proof smoothies out on the back deck. I remember as a young boy my Grand MaMa's cook made a mean Blue Crab West Indies Salad that was close to this one.

 

[Albert Sailhorst]

Sounds like a GREAT summer time recipe, should go good with some 151 proof smoothies out on the back deck. I remember as a young boy my Grand MaMa's cook made a mean Blue Crab West Indies Salad that was close to this one.

Thanks!

 

[donna]

Sounds like salad my Aunt made. Must try this one.