Salmon Salad

Ingredients

• 1 can of salmon
• Yolks of 6 hard-boiled eggs
• 1 cup butter
• pepper
• salt
• 1 tablespoon made mustard

Method

1. 1

   Remove the skin and bones from the salmon and pick into small pieces.

2. 2

   Mash the yolks of hard-boiled eggs with butter and add salmon, pepper, salt, and mustard.

3. 3

   Serve on lettuce leaves.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 44. The excerpt below is the record exactly as published.

SALMON SALAD 1 can of salmon. Remove the skin and bones and pick into small pieces. Yolks of 6 hard-boiled eggs, 1 cup butter. Mash eggs and butter and add salmon with pep- per and salt and 1 tablespoon made mustard. Serve on lettuce leaves. SHRIMP SALAD Mrs. Strauder Goff Mix a pint of shrimps with a teacup of mayon- naise dressing. Arrange in the centre of a flat dish lined with lettuce leaves and put a row of peeled tomatoes around, showing the lettuce leaves 157 THE BLUE GRASS COOK BOOK around the edge of the dish. A few nasturtiums stuck in the centre add to the dainty look of the dish, and their colors harmonize with the red toma- toes and the pink shrimps. If the tomatoes are not uniform in size, they look better sliced. TOMATO SALAD (No. 1) Take 12 large ripe tomatoes. Remove skin and cut the centre from each. Fill the hole with a dress- ing of 1 cup cold ham, which has been run through a meat-grinder, 1 tablespoon chopped onion, Salt and pepper

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