Shrimp Salad

Ingredients

• a quart of shrimp
• two heads of fresh lettuce
• the yolk of a raw egg
• season it palatably with salt
• season it palatably with pepper
• one-third as much vinegar as oil
• enough oil to form a thick paste

Method

1. 1

   Prepare shrimp, wash lettuce, arrange in a bowl, and pour mayonnaise over.

2. 2

   Serve immediately.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 210. The excerpt below is the record exactly as published.

enough oil to form a thick paste ; next add a little vinegar to liquefy the paste ; then, alternately, more oil and vinegar until there is enough dressing for the salad. Arrange the lettuce on a salad-dish, put the sweetbreads on it, and pour the dressing over them. Serve the salad as soon as it is made. OYSTER SALAD. OystCTS, carefully freed from bits of shell, and scalded in their liquor, may be used for salad as directed in the above recipe. SHAD-ROE SALAD. Wash a shad-roe in cold water ; put it over the fire in salted boiling water, and boil it for fifteen minutes, or until the grains are hardened ; then drain it, pour a little vinegar over it, and rub it until the grains are separated ; peel and slice half a dozen raw tomatoes ; thoroughly wash and drain a head of fresh lettuce ; put the lettuce in the bottom of a salad-bowl, then the tomato and shad-roe in layers, and pour over all six tablespoonfuls of oil and two of vinegar or lemon- juice, and serve the salad. Cold fried or broiled shad-roe may be used in this dish. SHRIMP SALAD. Prepare a quart of shrimp as directed in the recipe for shrimp sauce ; wash two heads of fresh lettuce ; shake the 388 PRACTICAL AMERICAN COOKERY. water from the leaves, and arrange them on a salad-bowl ; put the shrimp in a little heap in the centre of the lettuce, ;nd pour over them a mayonnaise, made without mustard, as follows : Put the yolk of a raw egg in a bowl, stir it with a fork, and mix oil with it, a few drops at a time, until quite a thick paste is formed ; next slowly mix in enough vinegar to thin it j then again add oil and vinegar, stirring the dress- ing gently 4nd constantly, until the desired quantity of may- onnaise is made, using one-third as much vinegar as oil;- season it palatably with salt

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