Lettuce Cocktail

Ingredients

• 1 crisp head of lettuce
• 4 tablespoons tomato catsup
• 2 tablespoons Crisco
• 2 tablespoons Worcestershire sauce
• 4 hard-cooked eggs
• 4 tablespoons vinegar
• 3 tablespoons sugar
• 4 small onions
• salt to taste

Method

1. 1

   Cut lettuce fine with scissors and shred eggs and onions.

2. 2

   Melt Crisco, when cool, add tomato catsup, Worcestershire sauce, sugar, vinegar and salt.

3. 3

   At serving time pour this sauce over lettuce, eggs and onions.

4. 4

   Serve very cold in cocktail glasses.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 82. The excerpt below is the record exactly as published.

Lettuce Cocktail Cream of Spinach Soup Broiled Hamburg Steak Baked Potatoes Brussels Sprouts Pineapple Salad Cheese Balls Urney Pudding Coffee *Lettuce Cocktail—1 crisp head of lettuce, 4 tablespoons tomato catsup, 2 tablespoons Crisco, 2 tablespoons Worcestershire sauce, 4 hard-cooked eggs, 4 tablespoons vinegar, 3 table- spoons sugar, 4 small onions, and salt to taste. Cut lettuce fine with scissors and shred eggs and onions. Melt Crisco, when cool, add tomato catsup, Wor- A Calendar of Dinners cestershire sauce, sugar, vinegar and salt. At serving time pour this sauce over lettuce, eggs and onions. Serve very cold in cocktail glasses. January 17 Prune Cocktail “Brown Fricassee of Chicken Boiled Rice Baking Powder Biscutt Apple and Celery Salad Mince Pie Coffee *Brown Fricassee of Chicken—Draw, singe, and joint chicken. Put 4 table- spoons Crisco in saucepan; when brown, put in chicken. Stir until every piece is nicely browned, then add 2 tablespoons flour, stir again, add 1 pint boiling water or stock, stir until it boils; add 1 teaspoon of salt. Cover, and let simmer gently until tender, then add 1 teaspoon onion juice, and little black pepper. Put neck-piece, heart, liver, gizzard, and back pieces in center of dish; put 2 pieces of breast on top, second joints on one side of plate, legs crossed on other, and wing at each end of plate. Pour sauce over, sprinkle with chopped parsley, and serve. January 18 Broiled Halibut Maitre d Hotel Potatoes *Escalloped Tomatoes Lettuce, French Dressing Pumpkin Pie Cheese Squares Coffee *Escalloped Tomatoes—Drain juice from 1 can tomatoes. Brush baking dish over with Crisco, and cover bot- tom with tomatoes; dot with Crisco, dredge with pepper and salt, and sprinkle generously with breadcrumbs; arrange another layer of tomatoes, and crumbs, and so proceed until dish is filled. Pour over all enough of juice of tomatoes to moisten well, and then finish dish with covering of crumbs. Bake 20 minutes in moderate oven. 153 A Calendar of Dinners January 19 Consomme with Vermicelli Grated Parmesan Cheese Fried Oysters, Sauce Tartare * Mushrooms Cooked Under Glass Bells Supreme of Chicken Asparagus, Cream Glacé Orange Ice Coffee *Mushrooms Cooked Under Glass Bells—Saute 4% pound of peeled mush- room caps in 3 tablespoons Crisco, season with salt and paprika, add 1 cup of cream, cover and let simmer until reduced a little. Arrange mush- rooms on round of bread in mushroom dish, pour liquid over, cover with glass bell and bake 20 minutes in moderate oven. Send to table without removing glass, which confines delicate flavor and aroma of mushrooms. January 20 Clam Chowder Rolled Beefsteak, Peanut Butter Sauce Succotash Boiled Onions *Cream Cheese and Pimiento Salad Baked Custard Lady Fingers Black Coffee *Cream Cheese and Pimiento Salad— Wash and dry 1 can pimientoes. Fill them with creamed cheese. Chill, slice and serve on crisp lettuce leaves with following dressing: Mix % table- spoon salt, 1%4 tablespoon mustard, 34 tablespoon sugar

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