Oyster Salad

From 1910:

Let fifty small oysters just come to a boil in their own liquor, skim and strain; season the oysters with three tablespoonfuls of vinegar, one of butter, one-half teaspoonful salt, one-eighth teaspoon pepper, and place on ice for two hours. With a sharp knife, cut up a pint of celery, using only the tender part, and when ready to serve, mix with the oysters, adding about one-half pint of mayonnaise dressing. Garnish with white celery leaves.