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Oyster-and-Celery Salad

Parboil the oysters (heating them to the boilingpoint in their own liquor), drain, and, if large, halve each; marinate with a French dressing (i.e., toss the bits of oyster in oil enough to coat them nicely; then toss them in a little lemon juice, dust with salt and pepper, and set aside to become thoroughly chilled). When ready to serve, drain again and add about one-third as much in bulk of fine-chopped celery and one or two tablespoonfuls of pickled nasturtium seeds or capers; then mix with mayonnaise or a boiled dressing. Serve on a bed of lettuce leaves. Cabbage, sliced as for slaw, may be used in the place of celery. Garnish with small pickles cut in thin slices and spread to resemble a fan.