Salad of Meat, Fowl or Fish
From Twentieth century home cook book, 1905
Serves 4
Serve with Mayonnaise sauce.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 134. The excerpt below is the record exactly as published.
Salad of Meat, Fowl or Fish. — The cooked cold meat, chicken, game, fish or lobster, is to be cut into small scallops or pulled to pieces, and dipped into Mayon- naise sauce, and the lettuce well blanched as well as the endive. Prepare these and water-cress by washing and drjdng in a cloth. Break into pieces of an inch in length. Mince a sprig of chervil, two leaves of tarragon and a little sorrel. Peel and slice a fresh cucumber and a boiled red beet. Mix all these together thoroughly, make a foundation of the vegetables, then a layer of the fish, flesh or fowl, etc. So continue until you have the whole complete, saving some cucumber and beet-root for the out- side of the dish. Garnish with hard-boiled eggs, properly cut; also, with jelly or olives. Serve with Mayonnaise sauce
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