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Oyster Salad


Scald the oysters in their own liquor until plump and frilled. Drain, and let them get very cold and dry. If large oysters, cut each one with a silver knife into four pieces. Just before serving mix them with Mayonnaise or Tartare sauce, and serve each portion on a leaf of lettuce. Celery may be mixed with oysters, and served the same way.


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The Century Cook Book (1901).

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