Navarino Salad

Ingredients

• a pair of sweetbreads
• one-half teaspoonful of salt
• a thin slice of onion
• twelve large olives
• one large boiled red beet
• one cupful blanched celery
• one-half box gelatine
• one pint strong, clear veal or chicken stock
• three tablespoons tarragon vinegar

Method

1. 1

   Soak sweetbreads in cold water until white, then simmer with salt, onion, and boiling water for 20 minutes.

2. 2

   Chill, break into bits, and mix with chopped olives, beet, and celery.

3. 3

   Dissolve gelatine in stock, season, and layer meat and vegetables in molds.

4. 4

   Fill with jelly and set until firm.

5. 5

   Serve in lettuce nests with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 49. The excerpt below is the record exactly as published.

NAVARINO SALAD. L. M. S., Cueamonga, Cal.— Soak a pair of sweetbreads in cold water until white; place in a saucepan with one-half teaspoonful of salt, a thin slice of onion and sufficient boiling water to cover, and simmer twenty minutes; drop in cold water until chilled, then break into oits; cut fine twelve large olives, one large boiled red beet, blanched celery to measure one cupful, and (if obtainable) one pared and diced cucum- ber. Soak one-half box gelatine in one pint strong, clear veal or chicken stock and heat until dissolved. Season with salt, cayenne and three tablespoons tarragon vinegar

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