FISH AND SHELLFISH SALADS.
FISH SALAD. — Take any cooked fish which has become cold,
remove skin and bones, and flake it or cut in jiieces, and spread it on
lettuce leaves. Cover with mayonnaise dressing. Finely picked sar-
dines may be added if desired, and also some hard-boiled eggs✪ Fish Salad. Sal-
mon is the favorite fish for salads, but almost any other will do.
The fish can be mixed with cabbage or celery instead of lettuce, if
more convenient.
CRAB SALAD — Take the meat of boiled crab, chop it, and mix
a mayonnaise sauce with it. Clean the shells, jjut in the mixture,
and garnish with parsley or cresses and sliced lemon.
LOBSTER SALAD — It is better to use large lobsters, as there
is less waste than with small ones. Cut up the meat, and pour on it
oil and vinegar in the proportion of 1 tablespoon of oil to 3 of vine-
gar, with pex^per and salt, and let it stand in a cold place for 1 hour
at least; this is called ''marinating^'' it, and serves to season it. At
serving time, drain it from the oil and vinegar not absorbed, put it
on a bed of lettuce, and cover with a mayonnaise dressing. Garnish
it with the claws of the lobster and with capers, pounded coral and
parsley if you have them. It can be made without going through
the marinating process, but we think that an improvement.
OYSTER SALAD.— Use the small oysters, and just let them
come to boiling in their own liquor; skim and drain in a colander,
then on a cloth. For a pint of oysters, add 2 tablespoons of vinegar,
2 of salad oil, with salt and pepper to taste; mix well, and set it in
SALADS 213
the ice^cliest. Cut finely a pint of nice white celery, and mix with
the oysters just before serving; arrange it on a salad dish, garnish
with the white leaves of the celery, and pour over it a pint of mayon-
naise dressi✪ Oyster Saladng.
SALMON SALAD — Put the meat of 1 can of salmon in a col-
ander to drain; then carefully pick out any bones, skin, or unsightly
bits. When well drained, put it in a bowl in the ice^chest until time
to serve; make a mayonnaise dressing and keep that by itself in the
ice-chest. Have ready the hearts of nice head4ettuce✪ Salmon Salad leaves in ice-
cold water; just before serving put a heavy border of lettuce around
the salad dish, cut the salmon finely, and place in the center; then
pour the mayonnaise over the fish. Serve a few of the lettuce leaves
with the salad to each person. The water from the lettuce must be
thoroughly shaken off, or it will dilute the mayonnaise. Another
way is to put 3 stalks of sliced celery into a salad bowl, add ^ lb.
of canned salmon, arranging neatly. Use mayonnaise dressing, gar-
nish and serve.
SARDINE SALAD — Drain the oil from a small box of sardines,
laying them afterward on brown paper so that no trace may re-
main of the oil in which they are preserved. Eemove the skin and
bones, and iDour a little lemon juice over them. Lay them on a bed
of lettuce, pour a plain French dressing over them, and garnish
with 2 hard-boiled eggs✪ Sardine Salad which have been chopped fine.
SHRIMP SALAD — Take 1 can of shrimp, break them into 2 or
3 pieces each, add 2 sticks of celery, cut small, and 1 bunch of let-
tuce, and cover with a mayonnaise dressing✪ Shrimp Salad. Marinate the shrimps
for 1 or 2 hours, after taking them from the can, if desired.
FRUIT AND NUT SALADS. ✪ Nut Salad
Page 162 · 6 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
FISH AND SHELLFISH SALADS. FISH SALAD. — Take any cooked fish which has become cold, remove skin and bones, and flake it or cut in pieces, and spread it on lettuce leaves. Cover with mayonnaise dressing. Finely picked sardines may be added if desired, and also some hard-boiled eggs. Salmon is the favorite fish for salads, but almost any other will do. The fish can be mixed with cabbage or celery instead of lettuce, if more convenient.
CRAB SALAD — Take the meat of boiled crab, chop it, and mix a mayonnaise sauce with it. Clean the shells, put in the mixture, and garnish with parsley or cresses and sliced lemon.
LOBSTER SALAD — It is better to use large lobsters, as there is less waste than with small ones. Cut up the meat, and pour on it oil and vinegar in the proportion of 1 tablespoon of oil to 3 of vinegar, with pepper and salt, and let it stand in a cold place for 1 hour at least; this is called ''marinating^'' it, and serves to season it. At serving time, drain it from the oil and vinegar not absorbed, put it on a bed of lettuce, and cover with a mayonnaise dressing. Garnish it with the claws of the lobster and with capers, pounded coral and parsley if you have them. It can be made without going through the marinating process, but we think that an improvement.
OYSTER SALAD.— Use the small oysters, and just let them come to boiling in their own liquor; skim and drain in a colander, then on a cloth. For a pint of oysters, add 2 tablespoons of vinegar, 2 of salad oil, with salt and pepper to taste; mix well, and set it in
the ice-chest. Cut finely a pint of nice white celery, and mix with the oysters just before serving; arrange it on a salad dish, garnish with the white leaves of the celery, and pour over it a pint of mayonnaise dressing.
SALMON SALAD — Put the meat of 1 can of salmon in a colander to drain; then carefully pick out any bones, skin, or unsightly bits. When well drained, put it in a bowl in the ice-chest until time to serve; make a mayonnaise dressing and keep that by itself in the ice-chest. Have ready the hearts of nice head lettuce leaves in icecold water; just before serving put a heavy border of lettuce around the salad dish, cut the salmon finely, and place in the center; then pour the mayonnaise over the fish. Serve a few of the lettuce leaves with the salad to each person. The water from the lettuce must be thoroughly shaken off, or it will dilute the mayonnaise. Another way is to put 3 stalks of sliced celery into a salad bowl, add ^ lb. of canned salmon, arranging neatly. Use mayonnaise dressing, garnish and serve.
SARDINE SALAD — Drain the oil from a small box of sardines, laying them afterward on brown paper so that no trace may remain of the oil in which they are preserved. Remove the skin and bones, and pour a little lemon juice over them. Lay them on a bed of lettuce, pour a plain French dressing over them, and garnish with 2 hard-boiled eggs which have been chopped fine.
SHRIMP SALAD — Take 1 can of shrimp, break them into 2 or 3 pieces each, add 2 sticks of celery, cut small, and 1 bunch of lettuce, and cover with a mayonnaise dressing. Marinate the shrimps for 1 or 2 hours, after taking them from the can, if desired.
FRUIT AND NUT SALADS.
Records on this page
Fish SaladOyster SaladSalmon SaladSardine SaladShrimp SaladNut Salad