Surprise Salad

Ingredients

• Two cold lamb chops freed from skin and bone
• One cup of tomato jelly made from canned tomato, strained, seasoned, and stiffened with one-eighth box of gelatin
• one-eighth box of gelatin

Method

1. 1

   Fill small earthen cups with this jelly, and when firm on the edges, but still soft inside, mix some of the central portion with the cut meat and pack into the center again.

2. 2

   When firm serve on shredded lettuce with a teaspoon of salad dressing for each portion.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 48. The excerpt below is the record exactly as published.

Surprise Salad. Two cold lamb chops freed from skin and bone, and cut in bits. One cup of tomato jelly made from canned tomato, strained, seasoned, and stiffened with one-eighth box of gelatin

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