Lamb Salad

Ingredients

• 2 cups cold roast lamb
• i cup cold boiled potatoes
• 2 cups beets
• 2 cucumber pickles

Method

1. 1

   Cut the lamb and potato into neat cubes, the beets into small morsels.

2. 2

   Arrange in a nest of lettuce.

3. 3

   Mix the meat and potato and sprinkle with the chopped beets.

4. 4

   Dress with mayonnaise in which onion juice takes the place of mustard.

5. 5

   Garnish the mayonnaise with finely chopped pickle.

Nutrition per serving

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 40. The excerpt below is the record exactly as published.

Lamb Salad LAMB can be used in nearly every recipe given for beef. It is especially good for croquettes and makes a savory stew. % Save every drop of gravy or liquid from the platter when setting a roast of lamb away. It requires all the enriching it can have and always plenty of seasoning. POTATOES WITH LAMB STUFFING 8 large baked potatoes i cup cold chopped lamb 4 tablespoons chopped ham i cup thin white sauce 2 tablespoons cream White I egg Salt and pepper Bake eight large, perfect potatoes. While they are cooking, chop the lamb and ham, mix lightly together, add the seasonings and moisten with the white sauce. When the potatoes are soft, cut a thin slice from the end of each and scoop out the inside. Put it at once through a potato ricer and set away to Made Palatable 121 keep warm. Fill the potato skins almost to the top with the meat mixture. Add to a cup of the mashed potato the cream and beaten white of the egg. Pepper and salt, and on the top of each potato put a spoonful, leaving it in a small, rocky mound. Bake till the top is a delicate brown. Serve the potatoes piled on their ends in a shallow dish, with a plentiful garnish of parsley. MOUND OF LAMB WITH PEAS 2 cups cold chopped lamb I small onion i cup cold potatoes Pepper and salt 3 tablespoons stock J cup buttered crumbs i cup green peas Mix lightly with a fork the chopped meat, potato, onion and seasonings. Heap it in a mound in the mid- 122 Left-Overs die of a shallow baking dish. Cover with buttered crumbs and bake till brown. When ready to serve pour around it a cup of green peas well drained and seasoned. LAMB IN SAVORY SAUCE I J cups cold lamb 4 tablespoons butter I tablespoon flour £ onion 1 cup gravy or brown stock 2 cucumber pickles Pepper, salt, cayenne Into a granite saucepan put the butter, onion and flour and rub to a paste. When it grows light brown, add the gravy or stock, salt and pepper it and allow it to simmer for ten minutes. Cut the pickles in small pieces, add these to the sauce and the lamb cut in neat slices. Let it heat through, then serve in a deep platter surrounded by a ring of hot boiled rice or mashed potato. LAMB RISSOLES I cup cold chopped lamb 1 tablespoon minced parsley ■J teacup cold mashed potato 2 tablespoons butter I cold onion 4 tablespoons flour i tablespoon Worcestershire sauce i tablespoon catsup I cup brown stock Pepper, salt, paprika i egg Mix lightly with a fork the meat, potato, parsley, chopped onion, pepper and salt. Make a thick sauce from the butter, flour and stock, seasoning it with the Made Palatable 123 catsup and Worcestershire sauce. When it is cooked stir in the meat mixture and the well-beaten egg. Turn it on a plate to cool. Roll into balls the size of a small egg. Flour, egg, crumb and fry in deep fat. Serve in a deep platter with a border of mashed potato. Pour a cup of brown sauce over the rissoles and sprinkle the top with cut parsley. LAMB AND RICE CROQUETTES 2 cups chopped lamb 1 cup cold rice 1 tablespoon lemon juice 1 tablespoon chopped parsley Pepper and salt I cup white sauce Mix the lamb and rice with the seasonings and stir into a hot, thick white sauce. Set to cool. Roll into cone-shaped croquettes. Flour, egg and crumb. Fry in deep fat. Garnish with parsley. LAMB CUTLETS Cut the remains from cold loin or neck of lamb into small cutlets, trim off all the fat, season with pepper and salt, flour, egg, crumb and fry in hot fat till very delicately browned. Arrange them neatly on a hot platter and pour over them hot tomato Sauce. LAMB AND LETTUCE SALAD I large head lettuce 1 cup cold lamb cut in cubes 6 large capers chopped I teaspoon chopped mint 4 tablespoons French dressing For the French dressing take three tablespoons of olive oil, one tablespoon of vinegar, one-half tea- spoon of salt, one-fourth teaspoon of pepper and one- fourth teaspoon of onion juice. Shred the lettuce, 124. Left-Overs leaving enough whole to make a nest for the salad. Mix the lettuce, lamb, capers and mint and marinate with the dressing for an hour or two. LAMB SALAD 2 cups cold roast lamb i cup cold boiled potatoes 2 cups beets

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