Rabbit Salad

Ingredients

• the meat of 2 roast rabbits
• 3 heads of lettuce
• a teaspoonful of minced salad herbs
• 1 pint of mayonnaise dressing

Method

1. 1

   Cut up the meat of 2 roast rabbits; place in a bowl and cover with a plain dressing; add a teaspoonful of minced salad herbs, and let stand for four hours.

2. 2

   Put in a salad-bowl 3 heads of lettuce; drain the meat and add to the lettuce.

3. 3

   Put into a plate 1 teaspoonful of French mustard; thin with 1 tablespoonful of the dressing taken from the meat, and add slowly to this 1 pint of mayonnaise dressing, and pour over the salad.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 16. The excerpt below is the record exactly as published.

BABBIT SALAD Cut up the meat of 2 roast rabbits ; place in a bowl and cover with a plain dress- ing; add a teaspoonful of minced salad herbs, and let stand for four hours. Put in a salad-bowl 3 heads of lettuce ; drain the meat and add to the lettuce. Put into a plate 1 teaspoonful of French mustard ; thin with 1 tablespoonful of the dressing taken from the meat, and add slowly to this 1 pint of mayonnaise dressing

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