Swedish Salad

Ingredients

• enough cold chicken in small bits to fill a teacup
• the same amount of beef-tongue
• of smoked salmon
• of filets of cooked sole
• two boiled carrots
• four cold boiled potatoes
• a cupful of string-beans
• a spoonful of oil
• two of vinegar
• a teaspoonful of salt
• a pinch of cayenne pepper
• four spoonfuls of mayonnaise dressing

Method

1. 1

   Cut chicken, beef-tongue, smoked salmon, and sole into small bits.

2. 2

   Add carrots, potatoes, and string-beans.

3. 3

   Pour oil, vinegar, salt, and cayenne over, let sit for an hour.

4. 4

   Mix with meat and add mayonnaise.

5. 5

   Garnish with pickled beet.

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 34. The excerpt below is the record exactly as published.

Swedish Salad. Cut enough cold chicken in small bits to fill a teacup. Take the same amount of beef-tongue, of smoked salmon, and of filets of cooked sole. Cut two boiled 8 114 IN FOREIGN KITCHENS. carrots in bits, four cold boiled potatoes, a cupful of string-beans cut in bits. Pour over these vegetables a spoonful of oil and two of vinegar mixed, with a teaspoonful of salt and a pinch of cayenne pepper. Let them lie in this for an hour; mix with the meat; add four spoonfuls of mayonnaise dressing

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