Egg or Fish Salad

Ingredients

• cooked potatoes
• three hard-boiled eggs
• one small, fresh onion

Method

1. 1

   Slice potatoes and eggs thinly, chop onion.

2. 2

   Layer potatoes, eggs, and onion in a dish.

3. 3

   For dressing, stir yolk of raw egg with mustard.

Nutrition per serving

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 500. The excerpt below is the record exactly as published.

three hard-boiled eggs (yolks), one raw egg, one dozen olives chopped, twelve tablespoonfuls oil, one of vinegar, one teaspoonful mixed English mustard, one teaspoonful salt, two of white wine vine- gar, one of white pepper. The same salad may be made with four SALADS. 605 heads of celery, if preferred. Save out some of the delicate green leaves and the whites of the boiled eggs to garnish the dish. CHICKEN SALAD (WITH LETTUCE). Cut the meat from two chickens, or one if you want a small dish. Add an equal quantity of shred lettuce, after you have cut the chickens into narrow shreds two inches long. Mix in a bowl. Prepare a dress- ing thus : Beat the yolks of two eggs, salt slightly and beat in, a few drops at a time, four tablespoonfuls of oil ; then, as gradually, three tea- spoonfuls of hot vinegar and half a teaspoonful of best celery essence. The mixture should be thick as cream ; pour over the chicken, mix well and lightly ; put into a salad dish and lay sections of two hard-boiled eggs on top, with a chain of sliced whites around the edge. CHICKEN SALAD (WITH CABBAGE). Boil tender two nice chickens, mince well the meat, removing every scrap of fat, gristle and skin ; take the best part of a small cabbage, dis- carding all the pith and green leaves ; chop fine — there should be less than a quart when chopped — chop half as much celery as cabbage and mix well with the chicken ; then boil four eggs very hard, work the yolks to a paste with a wooden spoon ; half gill of good sweet olive oil or one gill of melted butter ; mix gradually with the egg until all is mixed ; add one tablespoonful of finely ground best black pepper, two tablespoonfuls of mixed mustard stirred thoroughly into the paste, and add one teacup of vinegar and one tablespoonful of salt ; mix all together half an hour before using. If liked add half a cup of grated horseradish. CUCUMBER SALAD. Pare and lay them in ice-water one hour, then slice and season to taste with vinegar, pepper and salt. Never omit the soaking in ice- water. EGG OR FISH SALAD. Take cooked potatoes and slice very thin ; add to them three hard- boiled eggs, also sliced thin ; chop one small, fresh onion

Cook this with the app: pantry check, scaling, and the assistant.