Ham Salad

Ingredients

• Cut cold ham in thin slices
• place on crisp lettuce
• 4 tablespoons salad oil
• 1 tablespoon vinegar
• 1/2 teaspoon Rochefort cheese
• a little minced onion
• a dash of cayenne pepper
• salt

Method

1. 1

   Cut cold ham in thin slices, and place on crisp lettuce.

2. 2

   Make a French dressing with salad oil, vinegar, Rochefort cheese, minced onion, cayenne pepper, and salt.

3. 3

   Pour over dressing, and serve salad.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 115. The excerpt below is the record exactly as published.

a dash of cayenne pepper and a few drops of onion juice. Put cream in saucepan, add all seasoning, when hot, add salmon and mash fine, when boiling, add the beaten yolks. Remove from fire, and fold in lightly the beaten whites. Fill greased timbale cups 2-3 full. Place in a pan of hot water, and bake 20 minutes. Turn out on plates, and serve with HoUandaise sauce. KENTUCKY BECEIPT BOOK. 193 Ham SalacL Cut cold ham in thin slices, and place 04 crisp lettuce. Make a French dressing, with 4 tablespoons salad oil, 1 tablespoon vinegar, % teaspoon Rochefort cheese, a little minced onion, a dash of cay- enne pepper and salt. Pour over dressing, and serve salad with reception flakes. White Ohicken Salad. One pound of chicken breast, % pound of white crisp celery, 1 pint of mayonnaise dressing, 1 pint of cream. Boil chicken, and dice the white meat, and cut celery in cubes. Set on ice to chill, when ready to serve, add the whipped cream to mayonnaise, marinate some with the salad. Pour rest over, and garnish with stufEed olives. Salad. Six ripe tomatoes, 6 fresh cucumbers, 4 green bell peppers, 1 small white onion. Peel cucumbers and tomatoes, and slice very thin. Remove seed from peppers and cut into rings, chop the onion fine. Mix ingredients and sprinkle with salt and set on ice, then drain and pour on dressing. Make a French dressing, of oil, vine- gar and sweet cream. Chill and pour on salad, which must be serv- ed on crisp lettuce leaves. Endive Salad. Take 2 bunches of endive, cut off the root, and pick the crisp leaves, wash and drain, add a few chives. Serve with mayonnaise dressing. Bean Salad. String tender green beans, and break into ^-inch pieces, wash and cook in salted water. Drain, and mix with the beans, chopped onion, pepper, salt and vinegar, when cold, add melted butter or olive oil. , Fish Salad. Take a white fish or trout, boil and dice it, add an equal quanti- ty of lettuce, cabbage or celery. Garnish with tender leaves of let- tuce. Serve with mayonnaise dressing. Grab Salad. Boil 2 dozen hard shell crabs for 25 minutes, drain and cool gradually. Remove upper shell and tail, break apart and pick out meat. Place in salad bowl white leaves of crisp lettuce, add the crab meat, and pour over mayonnaise dressing. Garnish dish with the claws and hard boiled eggs cut in rings, watercress added to salad gives a piquant flavor. Fruit Salad. Take an equal quantity of fresh pineapple, and fresh cherries 13 194 KENTUCKY RECEIPT BOOK. seeded, reserving all juice from the latter. Mix, and place on crisp lettuce

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