Sweetbread Salad No. 1

Ingredients

• two cups of sweetbreads
• half a cup of French Dressing No. 2
• two cups of cucumber
• half a cup of French Dressing No. 1

Method

1. 1

   Prepare and cook sweetbreads, cool, cut into dice.

2. 2

   Mix with French dressing and set on ice.

3. 3

   Prepare cucumber, drain, mix with sweetbreads, and add French dressing.

4. 4

   Serve at once or keep cold.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 127. The excerpt below is the record exactly as published.

Sweetbread Salad No. i. — Prepare and cook the sweetbreads as directed on page 38, and, when per- fectly cold, free from skin, cut into dice, and put in a bowl. To two cups of sweetbreads add half a cup of Prench Dressing No. 2 and set on ice for half an hour. Pare and cut into dice two cups of cucumber, and put into a covered dish with broken ice for half an hour. Remove the ice, drain the cucumber, also the sweet- breads, and mix them together, adding half a cup of French Dressing No. i, in an iced salad bowl. Serve at once, or set on ice and keep cold. Sweetbread Salad No. 2. — Prepare the sweetbreads as directed in last formula. Drain and mix with an equal portion of celery cut in dice. Mix with oil mayonnaise dressing and serve. Whenever the cooked mayonnaise dressing is used alone, or whenever it is used in connection with oil mayonnaise dressing, the French dressing can be omitted, as it is used with oil mayonnaise — which contains but little acid — simply to increase the acidity of the salad. Salad- Making . 279 Cucumber and Fish Salad. — Pick into pieces suitable for serving any cold cooked fresh fish, freed from skin and bones. With two cups of the prepared fish mix half a cup of French Dressing No. 2

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