OYSTER SALAD.
Shred sufficient celery to measure one quart, and throw into cold water to crisp and curl. Pick over and rinse 50 small but plump oysters, put in a saucepan with quarter of a teaspoonful of salt and a dash of cayenne, and shake over the fire until plumped; drain and set aside until cold, then mix the celery and a French dre3sing. Line a salad bowl with crisp lettuce leaves, arrange the salad in it, and garnish with
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https://paperspast.natlib.govt.nz/newspapers/OW18980922.2.173.7
Bibliographic details
Otago Witness, Issue 2325, 22 September 1898, Page 53
Word Count
80OYSTER SALAD. Otago Witness, Issue 2325, 22 September 1898, Page 53
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