Suffolk Salad
From Modern cookery, in all its branches, 1884
Serves 1
Cold chicken or veal can be added.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 148. The excerpt below is the record exactly as published.
SUFFOLK SALAD. Fill a salad-bowl from half to three parts full with very tender lettuces shred small, minced lean of ham, and hard-boiled eggs, or their yolks only also minced, placed in alternate layers ; dress the mixture with English salad sauce
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