Shrimp Salad

Ingredients

• shrimps
• lettuce
• mayonnaise
• French dressing

Method

1. 1

   Remove shrimps from can and let stand in ice water for 20 min.

2. 2

   Drain and remove vein and break in small pieces; proceed as for Lobster salad.

Nutrition per serving

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 47. The excerpt below is the record exactly as published.

French dressing over all. Egg-and-sardine salad. Additional ingredients : 8 sardines, 8 stuffed olives. Cook eggs hard, chop whites, and rub yolks through a strainer. Shred the coarse leaves of lettuce and mix with them the whites of the eggs and the sardines (freed from skin and bones and broken in small pieces). Add the salad dressing and seasonings. When thoroughly mixed arrange on lettuce leaves, cover with the sifted yolks, and garnish with olives (cut in slices to show the pepper), d,:...l,CjOO^:;Ic 98 THE PRACTICAL COOKBOOK Fish salad. Use haddock, halibut, or salmon. Remove bones and skin, and flake the fish fine. Shred the coarser lettuce leaves, reserving the bleached ones for garnishing. Mix fish, shredded lettuce, and French dressing ; season and serve on lettuce leaves. Garnish with mayonnaise. Cooked dressing may be used for both oil dressings, if preferred,' Lobster salad. Remove lobster from shell ; clean and cut in small cubes and marinate with French dressing. Wash and dry the lettuce and shred the coarser leaves. Mix lettuce with the lobster and add a little of the mayonnaise and seasonings. Arrange in nests of the smaller lettuce leaves and put a spoonful of mayonnaise on each. More lettuce may be used. Shrimp salad. Remove shrimps from can and let stand in ice water for 20 min. Drain and remove vein and break in small pieces ; proceed as for Lobster salad. Heat salad. Veal may be used as a basis for this salad or cold lamb. If the latter is chosen, use \ cold ham to \ lamb. The meat should be cut in small cubes entirely free from fat or gristle, and the celery {cut fine) mixed with it. Then pro- ceed as for Lobster salad (above), omitting the shredded lettuce if desired. Chicken salad. Make as for Meat salad, allowing equal parts of celery and chicken. Tomato jelly salad. Additional ingredients : 2 tb. gran, gelatin, I tsp. sugar, ^ tsp. scraped onion, ^ c. cold vraier. Soak gelatin for 10 min. in -Jc. cold water, add to the hot tomato, stir till dissolved, season, and pour into small wet molds to harden. When firm, turn onto lettuce leaves and garnish with mayonnaise

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