Lobster Salad

Ingredients

• Pick to pieces one can of lobster
• cut fine the same quantity of celery
• one tea-spoonful of Cayenne pepper
• one tea-spoonful of Worcestershire sauce

Method

1. 1

   Mix lobster and celery.

2. 2

   Make a dressing similar to salmon salad, adding Cayenne pepper and Worcestershire sauce after it cools.

3. 3

   Serve with crisp lettuce.

Nutrition per serving

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 61. The excerpt below is the record exactly as published.

Lobster salad may be prepared in the same way. Mrs. E. S. Buffixgtox. OYSTER SALAD. One can of cove oysters, without the liquor. Boil four eggs hard ; chop the whites fine, and add them to the oys- ters, with one tea-cupful of fine cracker crumbs; mash the yelks, with two table-spoonfuls of melted butter, one tea- spoonful of mixed mustard, one tea-cupful of vinegar, one tea- spoonful of salt, one tea-spoonful of celery-seed, four medium-sized cucumber pickles cut in small pieces. Pour the dressing over the oysters, whites of eggs, and cracker crumbs ; mix with a fork. Garnish the dish with parsley. Fresh oysters, cooked for five minutes in their own liquor, cut in half, and allowed to get cold, make better salad than cove oysters. Mks. L. C. Dixmitt. The New Kentucky Home Cook Book. 123 SALMON SALAD. After picking over carefully one can of salmon, add the liquor. Roll fine one dozen butter crackers, mix through the salmon; add half a dozen medium-sized cucumber pickles chopped not very fine. Make a dressing of the yelks of four eggs well beaten, one table-spoonful of butter, one tea-spoonful of salt, and one tea-cupful of vinegar. Boil until it thickens. When cold, add one and a half tea-spoon- ful of made mustard. Pour over the salad, and mix with a silver fork. Mrs. L. C. Dimmitt. MACKEREL SALAD. Take two boxes of mackerel, and mince fine, taking out all the bones and pieces of fat; cut into small pieces half a dozen medium-sized cucumber pickles, and mix with the mackerel ; make a nice salad dressing, and pour over. Mrs. C. W. Darnall. SARDINE SALAD. Take two boxes of sardines; skin them, and take out the backbone; mince fine; one pint of chopped celery, half a pint of cracker crumbs, one pint of vinegar which must be boiled, the yelks of four eggs wrell beaten, one table-spoonful of butter, two tea-spoonfuls of black pepper, one tea-spoon- ful of salt, half a tea-spoonful of Cayenne pepper; mix the seasoning with the eggs, and gradually pour in the boiling vinegar ; set it on the stove, and boil until thick ; take it off, and pour over the sardines the celery and cracker crumbs ; mix well with a silver fork. Let the salad become perfectly cold before serving. Mrs. Lucy Keith. OYSTER SALAD. Take one can of cove oysters, two eggs, three table- spoonfuls of vinegar, one table-spoonful of butter, one tea- spoonful of celery-seed, half a tea-spoonful of Cayenne pep- per, half a tea-spoonful of black pepper, half a tea-spoonful 124 The New Kentucky Home Cook Book. of salt, and half a tea-spoonful of made mustard. Beat the butter and eggs together, add the cream, cook to the con- sistency of cream by placing the pan containing the mixture in a vessel of boiling water; add rolled cracker until thick. When cold, pour the dressing over the oysters. Mrs. Lucy Keith. OYSTER SALAD. To one can of cove oysters, picked to pieces, take one dozen hard-boiled eggs (use the yelks only ), mash them, and rub in smoothly one-fourth of a pound of butter (fresh olive- oil is the best; if used, four table-spoonfuls is enough), one tea-cupful of vinegar, one tea-spoonful of salt, one-half tea- spoonful of pepper, one tea-spocnful of mixed mustard, two table-spoonfuls of sugar, and one table-spoonful of celery- seed. Pour the dressing over the oysters. Mks. T. J. Fisher. CRAB SALAD. Take one can of crabs, and drain them well; or boil twelve fresh crabs, picking the meat carefully to pieces. Beat a quarter of a pound of butter to a cream, add the well-beaten yelks of four eggs, a dessert-spoonful of dry mustard, half a tea-spoonful of Cayenne pepper, one level tea-spoonful of salt; mix together, and put on the stove, adding one tea-cupful of vinegar ; boil it until it thickens, and set it aside to get cold. Line a salad-bowl with crisp white lettuce, put in the salad, and pour over the dressing just as it is ready to serve, as it is not good after standing. Shrimp salad is prepared and served in the same way. EGG SALAD. Boil hard one dozen esjffs, slice them through the center, take out the yelks, mash them very smoothly with two heap- ing table-spoonfuls of melted butter, one-fourth of a pound of minced cold ham, one tea-spoonful of salt, one tea-spoon- ful of celery-seed, and half a tea-spoonful of pepper; pour TJie New Kentucky Home Cook Book. 125 gradually into the eggs and seasoning vinegar enough to make a smooth paste. Fill the whites with the paste, close them together, place them in a salad-bowl, and pour over them either a dressing made as for chicken salad or cold vinegar. ' CELERY SALAD. Reserve the most perfect stalks for the celery-glass, using the green and imperfect ones for the salad. Cut them in small pieces, add two hard-boiled eggs chopped fine, season with pepper and salt. Into two well-beaten eggs pour one tea-cupful of vinegar, and one table-spoonful of butter; boil until it thickens; when cold, put in smoothly one table- spoonful of made mustard, and one table-spoonful of sugar ; pour over the celery. Let it stand an hour or two before serving. LOBSTER SALAD. Pick to pieces one can of lobster, cut fine the same quan- tity of celery; make a dressing the same as for salmon salad, adding to the dressing after it is cold one-fourth of a tea- spoonful of Cayenne pepper and one tea-spoonful of Wor- cestershire sau

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