Lamb Salad

Ingredients

• equal parts of cold chopped lamb
• equal parts of celery
• covered with mayonnaise
• garnished with mint-jelly
• garnished with capers

Method

1. 1

   Combine equal parts of cold chopped lamb and celery.

2. 2

   Cover with mayonnaise and garnish with mint jelly and capers.

Nutrition per serving

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 56. The excerpt below is the record exactly as published.

LAMB SALAD Take equal parts of cold chopped lamb and celery, cov- ered with mayonnaise and garnished with mint- jelly and capers. SWEETBREAD SALAD Take equal parts of sweetbread and cucumber (cut in dice), arrange on individual plates on leaves of lettuce, and cover with mayonnaise and garnish with asparagus tips. 164 AROUND-THE-WORLD COOK BOOK SALADS DUCK AND ORANGE SALAD Cut cold roast duck in dice, arrange on lettuce leaves, with thin slices of orange. Use French dressing. TONGUE SALAD Tongue, cold boiled, 1 pound, Chopped olives, 1 dozen. Lettuce, 1 head. Cold string beans, sliced, 1 cup, Tomato, chopped, 1, Mayonnaise, 1 small cup. Cut the tongrue in dice, chop the olives fine, shred the let- tuce leaves, slice the string beans, and chop the tomato, then mix the ingredients lightly together, and blend ail together with 1 small cup of mayonnaise. FISH SALAD SPANISH Cut celery, 1 quart, Flaked fish, boiled, 1 pint, Tomato, cut small, 1, Chopped onion, 1 tablespoon. Chopped green pepper, 1 tablespoon. Mix with mayonnaise, and serve on lettuce leaves. OYSTER SALAD Oysters, Vinegar, Cloves and allspice, 165 SALADS AROUND-THE-WORLD COOK BOOK Salt and pepper, Lettuce leaves and cut celery. The oysters should be cooked in their own liquid, till they ruffle. Take them from the fire, and lay them in vinegar, in which has been mixed, salt, cloves (whole), and allspice. When cold, put them on lettuce leaves (four oysters to each), and allowing 2 tablespoons of cut celery to each 4 oysters. Cover the whole with mayonnaise. SHAD-ROE SALAD Shad-roe, 1, Onion, cut fine, 1, Salt and bay leaves, Cucumber, Mayonnaise. Boil the roe for 20 minutes, wrapped in a cloth, and in the water put 1 onion, chopped fine, 6 bay leaves, and a table- spoon of salt. Serve on a platter, with a border of cucumber, and with mayonnaise sauce. LOBSTER SALAD WITH CREAM DRESSING Lobster, 1 large, or 2 small. Salad oil, 1 cup. Cream, % cup (whipped very light), Lemon (juice only), 1, Eggs (yolks only), 2, Vinegar, 4 tablespoons. Powdered sugar, 1 tablespoon, Mustard (wet with vinegar), 1 teaspoon, 166 AROUND -THE-WORLD COOK BOOK SALADS Salt, 1 teaspoon, Lettuce leaves. Beat the eggs till light, adding to them while beating, the sugar, salt, mustard, and pepper, and then very gradually, the oil. When the mixture is quite thick, whip in the lemon- juice, and beat about 5 minutes more before putting in the vinegar. Just before the salad goes to the table, add half of the whipped cream to this dressing, and stir in well the cut lob- ster-meat. Line the salad bowl with lettuce leaves, and put in the seasoned meat, and cover all with the remainder of the whipped cream. HERRING 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. 167 SALADS AROUND-THE-WORLD COOK BOOK Soak the herrings overnight, and when about to make the salad, pick the fish in small flakes, removing all bones. Also chop the meats coarsely and the onion, potatoes, and apples, and place all in a salad-bowl and mix well. Moisten plenti- fully with French dressing, and garnish as follows: In the center of the bowl of salad place an olive ; and from that, trace radiating lines, forming as many sectors as you have colors for garnishing; then cover these sectors over with the garnishing materials; one sector covered with red beets, the next with chopped yolks, the next with chopped whites of egg, the next with chopped parsley, etc. Place 1 or 2 of the whole olives in each sector; put let- tuce leaves about the edge of the bowl, and it is ready for serving. HERRING SALAD, NO. 2 GERMAN Boiled beets, 2 quarts, Milker herring, 8, Large boiled potatoes, 8, Boiled or roasted veal, 3 pounds, Salad oil, 3 tablespoons, Vinegar, 5 tablespoons, Pepper. A few days before making the salad, boil 2 quarts of beets, and when soft, slice them and put them into vinegar seasoned plentifully with sugar. The potatoes should be boiled with their skins on, and with- out scraping; if they are scraped before boiling their flavor is lost. "Wash the herring thoroughly in cold water, and remove the milker and bones. Then cut the herring, beets, veal, and potatoes in i/^-inch cubes. 168 AROUND-THE-WORLD COOK BOOK SALADS Dressing Cut the milker in pieces and strain through a sieve, thereby dispensing with the skin. Then add the 3 tablespoons of fine salad-oil, the 5 tablespoons of vinegar, and a pinch of pepper. If you find as you proceed that the salad after finishing will be too dry, add some of the vinegar of the beets, and some white wine, which will greatly improve the flavor. Season according to taste. TOMATO AND CRAB SALAD Tomatoes, 6, Boiled crabs, 6, Mayonnaise, Lettuce, Seasoning. Skin the tomatoes carefully and remove the centers. Fill the hollowed tomatoes with the chopped and seasoned meat of the crabs. Set the stuffed tomatoes on the ice for several hours. Lay them on crisp lettuce leaves for serving and pour a spoonful of mayonnaise dressing upon each tomato. In the same manner tomatoes may be filled with shrimps, chopped celery, cucumbers, potatoes, etc., covered with mayonnaise

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