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Oyster Salad

Clean two heads of celery, leaving a little of the green part on, and put them into a saucepan with half their bulk of tender white cabbage. Pour over sufficient boiling salted water to cover and boil for five minutes. Take out, place them on a colander to drain and mince very fine. Put the strained liquor from two dozen oysters into a saucepan, boil and skim it, add a little vinegar, bruised peppercorns and salt. Put in the oysters and cook slowly for a few minutes until done, take them out and turn them into a basin packed in ice to cool; add a little oil and vinegar to the chopped celery and cabbage, spread some of it over a dish, arrange the oysters on it, putting them close together, cover with the remainder of the mixture, smooth it over with a knife, pour over a little mayonnaise sauce, and serve.