Salad

Ingredients

• one ounce of roast beef
• one ounce of cooked ham
• one ounce of cooked ox tongue
• one ounce of cooked chicken
• the same of lean leg of cooked mutton
• two truffles
• six boned anchovies
• one tablespoonful of Tartar sauce
• two chopped leaves of lettuce

Method

1. 1

   Cut all meats and truffles into small dice.

2. 2

   In a salad bowl, layer the meats separated by anchovies.

3. 3

   Pour Tartar sauce in the center and cover with lettuce.

4. 4

   Mix just before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 208. The excerpt below is the record exactly as published.

Saladom. (Braised Lapwings and Salad.) Pluck, pick, singe, draw, and cut in two, three lapwings, and put them in a stewpan with a little melted butter, two small onions, some mushrooms, truffles, and some veal sweetbreads, and toss them over the fire till lightly browned. Pour in two glasses of brandy; place pan on a very brisk fire, so that the brandy will burn ; stir now and then, and when the brandy is burnt out add a little stock, and simmer gently till the birds are done. After straining and clearing the gravy, thicken it with 525 BANQUETS OF THE NATIONS a little partridge cullis and a dash of vinegar ; let it be of good taste ; dish, and pour sauce over. Saladom. (Salad.) Cut up separately into small dice one ounce each of roast beef, cooked ham, cooked ox tongue, cooked chicken, the same of lean leg of cooked mutton, and two truffles. Put them all into a salad-bowl, separating each kind by six boned anchovies ; pour one table- spoonful of Tartar sauce in the centre, covering the sauce with two chopped leaves of lettuce

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