Oyster Salad

pint oysters
two eggs
1/4 cup cream
1/4 cup vinegar
half teaspoon of mustard
celery seed
salt
1/10 teaspoon cayenne
tablespoon butter

Beat two eggs well and add to them cream and vinegar, celery seed, salt, and cayenne, and a tablespoonful of butter.

Put all in a double boiler and cook until it all is as thick as soft custard (about six minutes), stirring constantly. Take from the fire.

Heat the oysters in their own liquor to a boiling point then drain and add the dressing, mixing lightly.

Set away in cold place until needed.

Serves four.

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