1057. Lettuce Salad, Plain. — Take two fine, white heads of lettuce;
pare off the outer green leaves and stems; cut the leaves in two, wash
well in cold water, drain thoroughly in a wire basket, then place it in a
salad-bowl, with the hearts on top. Mix half a pinch of salt and the
third of a pinch of pepper in one salad-spoonful of vinegar, adding one
and a half salad-spoonfuls of good sweet oil✪ Lettuce Salad, Plain; pour this seasoning over the
lettuce, mix all well together, and send to the table.
Lettuce salad should never be dressed longer than five minutes before
the time to serve it.
1058. Lettuce Salad with Hard-boiled Eg-g-s.— Dress a lettuce salad
the same as for the above (No. 1057), and just before serving add two
hard-boiled eggs cut in quarters✪ Lettuce Salad with Hard-boiled Eggs.
1059. Lettuce Salad With Oeam.— Prepare a lettuce salad the same
as for No. 1057, substituting three tablespoonfuls of sweet cream✪ Lettuce Salad With Cream for the
oil.
1000. Lettuce and Tomato Salad.— Take a white head of lettuce, pare
off the outer green leaves and core, wash, drain in a wire basket, then cut
the leaves in two, and put them in a bowl. Have two fine, firm, peeled
red tomatoes, prepared as for No. 1070, cut them into thin slices, and
place them over the lettuce, seasoning as follows: Mix a pinch of salt
and half a pinch of pepper in a wooden salad-spoonful of vinegar; add a
spoonful and a half of oil✪ Lettuce and Tomato Salad, mix well, and serve.
1061. Lobster Salad. — Take three pounds of boiled lobster; shell, and
cut the meat into small pieces; lay them in a deep dish, seasoning with a
pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, adding a
few branches of the white of celery, likewise cut up. Mix well together, then
transfer it to a salad-bowl, and pour over half a cupful of good mayon-
naise dressing (No. 206), decorate with two hard-boiled eggs cut into
quarters, six leaves of lettuce, twelve stoned olives, a tablespoonful of
capers✪ Lobster Salad, and a little of the lobster coral, hashed well. Decorate nicely,
according to taste, and serve.
1062. Lobster Salad a la Plummer.— Take two fine, freshly boiled,
medium-sized lobsters; cut them in two, and pick out all the meat from
the shell, carefully abstracting the gall. Cut the meat into small, equal-
sized, square pieces, and place them in a salad-bowl; shell three hard-
boiled egg✪ Lobster Salad a la Plummers, lay them on a plate, and with a knife chop them up as
thoroughly as hashed potatoes; then add this to the lobster, also two finely
chopped shallots, two teaspoonfuls of freshly chopped chives, and one
and a half teaspoonfuls of finely chopped parsley. Take half a head of
good and well-cleaned lettuce, chop it up very fine, add it to the lobster;
then season with a pinch and a half of salt, a light pinch of fresh and finely
crushed white pepper — two tablespoonfuls of vinegar, two tablespoonfuls
of good sweet oil, and three tablespoonfuls of mayonnaise sauce (No. 206).
Gently but thoroughly mix the whole together, then wipe well the edges
of the salad-bowl with a napkin, and send this delicious salad to the table.
SALADS. 3 I 5
The table
1889Page 256 · 7 recipe records on this page
Presented as published in 1889. 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
1057. Lettuce Salad, Plain. — Take two fine, white heads of lettuce; pare off the outer green leaves and stems; cut the leaves in two, wash well in cold water, drain thoroughly in a wire basket, then place it in a salad-bowl, with the hearts on top. Mix half a pinch of salt and the third of a pinch of pepper in one salad-spoonful of vinegar, adding one and a half salad-spoonfuls of good sweet oil; pour this seasoning over the lettuce, mix all well together, and send to the table.
Lettuce salad should never be dressed longer than five minutes before the time to serve it.
1058. Lettuce Salad with Hard-boiled Eggs.— Dress a lettuce salad the same as for the above (No. 1057), and just before serving add two hard-boiled eggs cut in quarters.
1059. Lettuce Salad With Cream.— Prepare a lettuce salad the same as for No. 1057, substituting three tablespoonfuls of sweet cream for the oil.
1060. Lettuce and Tomato Salad.— Take a white head of lettuce, pare off the outer green leaves and core, wash, drain in a wire basket, then cut the leaves in two, and put them in a bowl. Have two fine, firm, peeled red tomatoes, prepared as for No. 1070, cut them into thin slices, and place them over the lettuce, seasoning as follows: Mix a pinch of salt and half a pinch of pepper in a wooden salad-spoonful of vinegar; add a spoonful and a half of oil, mix well, and serve.
1061. Lobster Salad. — Take three pounds of boiled lobster; shell, and cut the meat into small pieces; lay them in a deep dish, seasoning with a pinch of salt, half a pinch of pepper, and a tablespoonful of vinegar, adding a few branches of the white of celery, likewise cut up. Mix well together, then transfer it to a salad-bowl, and pour over half a cupful of good mayonnaise dressing (No. 206), decorate with two hard-boiled eggs cut into quarters, six leaves of lettuce, twelve stoned olives, a tablespoonful of capers, and a little of the lobster coral, hashed well. Decorate nicely, according to taste, and serve.
1062. Lobster Salad a la Plummer.— Take two fine, freshly boiled, medium-sized lobsters; cut them in two, and pick out all the meat from the shell, carefully abstracting the gall. Cut the meat into small, equalsized, square pieces, and place them in a salad-bowl; shell three hardboiled eggs, lay them on a plate, and with a knife chop them up as thoroughly as hashed potatoes; then add this to the lobster, also two finely chopped shallots, two teaspoonfuls of freshly chopped chives, and one and a half teaspoonfuls of finely chopped parsley. Take half a head of good and well-cleaned lettuce, chop it up very fine, add it to the lobster; then season with a pinch and a half of salt, a light pinch of fresh and finely crushed white pepper — two tablespoonfuls of vinegar, two tablespoonfuls of good sweet oil, and three tablespoonfuls of mayonnaise sauce (No. 206). Gently but thoroughly mix the whole together, then wipe well the edges of the salad-bowl with a napkin, and send this delicious salad to the table.
SALADS. 3 I 5
Records on this page
Lettuce Salad, PlainLettuce Salad with Hard-boiled EggsLettuce Salad With CreamLettuce and Tomato SaladLobster SaladLobster Salad a la PlummerLobster Salad