| How To Cook: |
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1. Carefully remove all particles of shell from the oysters, and strain their liquor.
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2. Put the oysters and liquor together in a saucepan, and place them over a fire to boil.
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3. Mix in another saucepan the yolks of eggs, butter, sugar, vinegar, mustard, salt, and pepper; stir the ingredients together over the fire until the egg yolks begin to thicken.
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4. Then at once remove them from the fire, and continue to stir them for two minutes; when the oysters begin to boil take them up and drain off the liquor.
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5. Thoroughly wash and dry four heads of lettuce, and tear them in small pieces; or use instead of the lettuce as much tender celery, carefully cleaned and chopped, as will equal the oysters in quantity.
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6. When the oysters are cold chop them a little, but do not cut them in very small bits.
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7. Add to them the dressing made above (a cream dressing) and the lettuce or celery.
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NOTE:
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The salad should be used soon after it is made.
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