Italian Salad (Another Way)
From Cassell's dictionary of cookery, 1892
Serves 1
Ensure the salad does not get sodden.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 757. The excerpt below is the record exactly as published.
Italian Salad (another way).— Pile the white meat of a chicken, picked from a cold one roasted, boiled, or fricasseed, in the centre of a dish, and shred a little lean ham to distri- bute equally amongst it. Veal also may be used cut in very thm slices about the size of a shiUing. Surround the meat with a wall of young crisp lettuces
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