Ham Salad

Ingredients

• Take cold boiled ham
• an equal proportion of celery
• Cover with a cooked salad dressing

Method

1. 1

   Chop ham and celery into pea-sized pieces.

2. 2

   Line a salad dish with lettuce, pour in the salad, and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 112. The excerpt below is the record exactly as published.

am. Salad Boyal. Parboil one head of cauliflower ; when cold cut into small pieces, also cut asparagus tips. Mix with mayoniiaise dressing and chop- ped truflBes. Garnish the salad with truffles and serve. A Mixed Salad. One cucumber, 2 heads of white crisp lettuce, 2% teaspoons of green mustard leaves, 4 tender radishes, a bunch of watercress, 3 hard boiled eggs, 1 dessertspoon of granulated sugar, 1 scant tea- spoon salt, % teaspoon black pepper, 1 teaspoon of mustard, 5 table- spoons of tarragon or cider vinegar, 2^ tablespoons of olive oil. Prepare vegetables and dressing, mix well, pour over salad, which should be well chilled before serving. Badish Salad. Take tender radishes, wash in cold water, cut on potato grater, but do not peel them. Put radishes in plate, and sprinkle over a little salt, leave for 10 minutes, cover with another plate, and shake well. Drain off salt water, and serve with a French dressing. 190 KENTUCKY RECEIPT BOOK. Hm n Salftd. Take cold boiled ham, using both fat and lean, chop into pieces, size of a pea. Combine with an equal proportion of celery chopped fine. Have salad dish lined with white crisp lettuce, and pour in the salad. Cover with a cooked salad dressing

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