Lettuce, Peppergrass and Onion Salad

Ingredients

• two solid heads of lettuce
• four tablespoons finely chopped peppergrass
• small, thinly sliced onions
• French Dressing

Method

1. 1

   Separate and wash lettuce leaves, arrange in a salad bowl.

2. 2

   Sprinkle with peppergrass and onion, marinate with dressing, chill, and serve.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 48. The excerpt below is the record exactly as published.

Lettuce, Peppergrass and Onion Salad Peach Ice Cream — Cocoanut Cake Coffee H ■ ^ NOVA SCOTIA CANAPES Cut white bread in one-third inch sHces; stamp out with heart- shaped cutter; spread both sides thinly with butter, brown them deHcately in the oven. Mince Nova Scotia smoked salmon and moisten with Mayonnaise or Boiled Salad Dressing. Spread each heart with mixture, dispose a dainty border of finely chopped white of egg around each and tip it off with a sprinkle of the yolk pressed through a sieve. Do not cover the salmon entirely with the egg. Arrange canapes on small plates covered with a lace paper doily; garnish each with a spray of parsley and serve as first course. PAN BROILED FILLETS OF BEEF Have fillets of beef cut one and one-half inches thick; shape in circular forms. Broil ten minutes in a hissing, well-buttered frying pan, turning every ten seconds for the two minutes, that the surface may be seared thoroughly, thus preventing the loss of juices. Turn occasionally afterward. When half done season with salt, pepper, reduce heat and finish cooking. Arrange on hot serving platter and spread generously with soft butter. Pour over Sultana Sauce. (For recipe see Page 61.) CARLSBAD POTATOES Wash and pare one dozen small, uniform-sized potatoes; soak one hour in cold water to cover. Drain, put in stew-pan and cover with one quart of boiling water. Add two tablespoons butter and August ^^ Sunday Dinners 109 First Sunday two teaspoons salt. Cook until soft (but not broken), then drain. Return to stew-pan. Add one-third cup butter, one and one-half tablespoons lemon juice, and one-eighth teaspoon paprika. Cook four or five minutes, shaking the pan occasionally. Place in hot serving dish and sprinkle with one tablespoon chopped parsley. PEAS AND ONIONS — FRENCH STYLE Cut one slice bacon in shreds crosswise, using the shears for this purpose. Cook bacon with one-fourth cup butter about ten minutes, without scorching bacon. Remove scraps of bacon, add two cups fresh peas, one dozen small onions and a sprig of mint. Cook until peas and onions are soft, adding one-fourth cup boiling water to prevent scorching. Beat one egg yolk slightly, add one- third cup cream and one head of lettuce cut in quarters (use lettuce hearts), season with salt and pepper. Let boil up once and serve. LETTUCE, PEPPERGRASS AND ONION SALAD Separate the heart leaves of two solid heads of lettuce. Wash, drain and chill; arrange them in a nest in salad bowl. Sprinkle between and over leaves four tablespoons finely chopped pepper- grass and small, thinly sliced onions, separating the rings. Marinate with French Dressing

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