Salmon Salad
From Cassell's dictionary of cookery, 1892
Serves 4
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1682. The excerpt below is the record exactly as published.
Salmon Salad. — Take the remains of broiled salmon, or broil some slices specially for the purpose. Divide these into neat pieces two inches square and half an inch thick. Season the pieces separately with oil, vinegar, pepper, and salt. Make a Little clear aspic jelly, seasoned w^th pepper, salt, vinegar, and chop2:)ed ravi- gote {see Ravigote). AVash some lettuces or any other suitable salad, and dry them jier- fectly. DiNdde the hearts into halves, and with them make a border round a dish. Deco- rate this boi-der with picked prawns, hard-boiled eggs, beetroot
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