Herring Salad No. 1

Ingredients

• Cold tongue, or ham, 1/2 pound
• Cold veal, or beef, 1/2 pound
• Herrings (small), 3
• Green apples (chopped), 1/2 cup
• Cold boiled potatoes, 3
• Onion, 1
• French dressing
• Red beets (chopped), 2
• Hard-boiled eggs (yolks and whites cut separately), 3
• Parsley, chopped, 3 tablespoons
• Cucumber pickles, cut fine, 1/2 cup
• Olives, 12
• Lettuce leaves

Method

1. 1

   Soak the herrings overnight, then pick the fish in small flakes, removing bones.

2. 2

   Chop the meats, onion, potatoes, and apples, and mix well in a salad bowl.

3. 3

   Moisten with French dressing and garnish with olives and lettuce leaves.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 57. The excerpt below is the record exactly as published.

ERRING SALAD, NO. 1 GERMAN Cold tongue, or ham, I/2 pound. Cold veal, or beef, 1/2 pound, Herrings (small), 3, Green apples (chopped), ^ cup, Cold boiled potatoes, 3, Onion, 1, French dressing. For the garnishing Red beets (chopped), 2, Hard-boiled eggs (yolks and whites cut separately), 3, Parsley, chopped, 3 tablespoons. Cucumber pickles, cut fine, I/2 cup, Olives, 12, Lettuce leaves

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