Lettuce Salad

Ingredients

• the yolks of three hard-boiled eggs
• add salt to taste
• add mustard to taste
• a dessertspoon of olive oil
• a teacup of vinegar
• slicing another egg

Method

1. 1

   Mash the yolks of three hard-boiled eggs with salt and mustard.

2. 2

   Make a paste by adding olive oil, mix thoroughly, and then gradually add vinegar.

3. 3

   Pour over the lettuce and garnish with sliced egg.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 60. The excerpt below is the record exactly as published.

LETTUCE SALAD. Take the yolks of three hard-boiled egga, add salt and mustard to taste; mash it fine; make a paste by adding a dessertspoon of olive oil or melted butter (use batter al- ways when it is difficult to get fresh oil) ; mix thoroughly, and then dilate by adding gradually a teacup of vinegar, /40 Motheb'b Cook Book. and pout over the lettuce. Garnish by slicing another egg and laying over the lettuce. This is sufficient for a moder- ate-sized dish of lettuce. SALMON SALAD. One quart of cooked salmon, two heads of lettuce, two tablespoonfuls of lemon-juice, one of vinegar, two of capers, one teaspoonful of salt, one-third of a teaspoonful of pep- per, one cupful of mayonnaise dressing, or the French dressing. Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon-juice. Pot in the ice-chest or some other cold place, for two or three hours. Prepare the lettuce as directed for lobster salad. At serv- ing time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the aalmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base; and, if you choose, lay one-fourth of a thin slice of lemon on each leaf. LOBSTER SALAD. Put a large lobster over the fire in boiling water slightly salted; boil rapidly for about twenty minutes; when done it will be of a bright red color, and should be removed, as if boiled too long it will be tough; when cold, crack the claws, after first disjointing, twist off the head (which is used in garnishing), split the body in two lengthwise, pick out the meat in bits not too fine, saving the coral separate; cut up a large head of lettuce slightly, and place on a dish over which lay the lobster, putting the coral around the outside. For dressing, take the yolks of three eggs, beat well, add four tablespoons salad oil, dropping it in very slowly, beating all the time; then add a little salt, Cayenne Mother's Cook Book. 141 pepper, half teaspoon mixed mustard, and two tablespoon* vinegar. Four this over the lobster, just before Bending to-table. TOMATO SALAD. Take the skin, juice and seeds from nice, fresh tomatoes, chop what remains with celery, and add a good salad- SALAD DRESSING. Yolks of two hard-boiled eggs rubbed very fine and smooth, one teaspoon English mustard, one of salt, the yolks of two raw eggs beaten into the other, dessertspoon of fine sugar. Add very fresh sweet oil poured in by very email quantities, and beaten as long as the mixture contin- ues to thicken, then add vinegar till as thin as desired. If not hot enough with mustard, add a little Cayenne pepper. SARDINE SALAD. Arrange one quart of any kind of cooked fish on a bed of crisp lettuce. Split six sardines, and if there are any bones, remove them. Cover the fish with the sardine dressing. Over this put the sardines, having the ends meet in the center of the dish. At the base of the dish make a wreath of thin slices of lemon. Garnish with parsley or lettuce, and serve immediately. FRENCH SALAD DRESSING. Three tablespoonfuls of oil, one of vinegar, one salt- spoonful of salt, one-half a saltspoonfoT of pepper. Put the salt and pepper in a cup, and add one tablespoonfol of the oil. When thoroughly mixed, add the remainder i 142 Mother's Coos Book. of the oil and the vinagar. This is dressing salad for six persons. If yon like the flavor o a little jaioe into the dressing. The juice it first peeling the onion, and then grating i grater, using a good deal of pressure. Two give about two drops of juice. CREAM DRESSING FOR COLD Two tablespoons whipped sweet cream, two four of -vinegar; beat well and pour over cal ously out very fine and seasoned with salt. CHICKEN SALAD. Boil one chicken tender; chop moderately ft of twelve hard-boiled eggs and the chickei quantities of chopped celery and cabbage; m fine, add two tablespoons batter, two of sugar, mustard; pepper and salt to taste

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