Mutton Salad

Ingredients

• Any pieces of cold-roasted or boiled mutton
• season with salt
• and pepper
• a tablespoonful of capers
• arrange this neatly on lettuce leaves, or any accessible green
• Where celery, lettuce or other fresh greens cannot be procured, canned asparagus may be mixed with the mutton
• Where asparagus cannot be obtained, a can of peas may be drained, washed, drained again, and added to the mutton

Method

1. 1

   Cut mutton into dice and arrange on lettuce leaves.

2. 2

   Season with salt and pepper, cover with mayonnaise dressing mixed with capers.

3. 3

   Optionally, mix with canned asparagus or peas.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 7. The excerpt below is the record exactly as published.

Mutton Salad Any pieces of cold-roasted or boiled mutton may be cut into dice and used for an ordinary mutton salad. At serv* ing time arrange this neatly on lettuce leaves, or any accessible green ; season with salt and pepper, and cover with mayonnaise dressing to which has been added a tablespoonful of capers. Where celery, lettuce or other fresh greens cannot be procured, canned asparagus may be mixed with the mut- ton or may be served with it as a garnish ; giving an exceedingly agreeable accom- paniment Where asparagus cannot be obtained, a can of peas may be drained, washed, drained again, and added to the mutton

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