A good salad can be made from cold boiled or roasted
chicken, cut in small pieces ; for a pint of chicken allow a
large head of lettuce, thoroughly washed and torn in pieces,
and a cupful of mayonnaise. To make the mayonnaise, put
into an earthen bowl the yolk of a raw egg, a level teaspoon-
ful of salt, a teaspoonful of vinegar, and a little pepper;
stir these ingredients until they are smoothly mixed, and
then gradually drop in a cupful of good salad-oil✪ Chicken Salad, adding it
slowly, and stirring the mayonnaise constantly until it grows
quite thick ; then use a few drops of vinegar to thin it a
little, and after that stir in more oil ; proceed in this way
until all the oil is used ; when ready to serve the salad, mix
the lettuce and chicken in a salad-bowl, season them lightly
with salt, pepper, oil, and vinegar, pour the mayonnaise over
the salad, and serve it at once.
Chicken salad is sometimes made with celery instead of
lettuce, and is usually garnished with hard-boiled eggs ;
cold boiled beets, capers, olives, and the small leaves of
lettuce or celery are also used to garnish chicken salad.
SALADS AND VEGETABLES. 387
SWEETBREAD SALAD.
Blanch sweetbreads as directed in the proper recipe, and
continue to boil them for fifteen minutes ; then cool and
slice them. Wash for each pair of sweetbreads a head of
lettuce in plenty of cold salted water, and dry it on a clean
towel ; put the yolk of a raw egg in a bowl ; add to it a level
teaspoonful each of dry mustard and salt, quarter of a salt-
. spoonful of pepper, and a teaspoonful of vinegar ; mix these
ingredients to a smooth cream, then stir in, drop by drop,
enough oil to form a thick paste ; next add a little vinegar
to liquefy the paste ; then, alternately, more oil and vinegar
until there is enough dressing for the salad. Arrange the
lettuce on a salad-dish, put the sweetbreads on it, and pour
the dressing over them. Serve the salad as soon as it is
made.
OYSTER SALAD.
OystCTS, carefully freed from bits of shell, and scalded in
their liquor, may be used for salad as directed in the above
recipe.
SHAD-ROE SALAD.
Wash a shad-roe in cold water ; put it over the fire in
salted boiling water, and boil it for fifteen minutes, or until
the grains are hardened ; then drain it, pour a little vinegar
over it, and rub it until the grains are separated ; peel and
slice half a dozen raw tomatoes ; thoroughly wash and drain
a head of fresh lettuce ; put the lettuce in the bottom of a
salad-bowl, then the tomato and shad-roe in layers, and pour
over all six tablespoonfuls of oil and two of vinegar or lemon-
juice, and serve the salad. Cold fried or broiled shad-roe
may be used in this dish.
SHRIMP SALAD.
Prepare a quart of shrimp as directed in the recipe for
shrimp sauce ; wash two heads of fresh lettuce ; shake the
388 PRACTICAL AMERICAN COOKERY. ✪ Shrimp Salad
Page 210 · 7 recipe records on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A good salad can be made from cold boiled or roasted chicken, cut in small pieces ; for a pint of chicken allow a large head of lettuce, thoroughly washed and torn in pieces, and a cupful of mayonnaise. To make the mayonnaise, put into an earthen bowl the yolk of a raw egg, a level teaspoonful of salt, a teaspoonful of vinegar, and a little pepper; stir these ingredients until they are smoothly mixed, and then gradually drop in a cupful of good salad-oil, adding it slowly, and stirring the mayonnaise constantly until it grows quite thick ; then use a few drops of vinegar to thin it a little, and after that stir in more oil ; proceed in this way until all the oil is used ; when ready to serve the salad, mix the lettuce and chicken in a salad-bowl, season them lightly with salt, pepper, oil, and vinegar, pour the mayonnaise over the salad, and serve it at once.
Chicken salad is sometimes made with celery instead of lettuce, and is usually garnished with hard-boiled eggs ; cold boiled beets, capers, olives, and the small leaves of lettuce or celery are also used to garnish chicken salad.
SWEETBREAD SALAD.
Blanch sweetbreads as directed in the proper recipe, and continue to boil them for fifteen minutes ; then cool and slice them. Wash for each pair of sweetbreads a head of lettuce in plenty of cold salted water, and dry it on a clean towel ; put the yolk of a raw egg in a bowl ; add to it a level teaspoonful each of dry mustard and salt, quarter of a saltspoonful of pepper, and a teaspoonful of vinegar ; mix these ingredients to a smooth cream, then stir in, drop by drop, enough oil to form a thick paste ; next add a little vinegar to liquefy the paste ; then, alternately, more oil and vinegar until there is enough dressing for the salad. Arrange the lettuce on a salad-dish, put the sweetbreads on it, and pour the dressing over them. Serve the salad as soon as it is made.
OYSTER SALAD.
Oysters, carefully freed from bits of shell, and scalded in their liquor, may be used for salad as directed in the above recipe.
SHAD-ROE SALAD.
Wash a shad-roe in cold water ; put it over the fire in salted boiling water, and boil it for fifteen minutes, or until the grains are hardened ; then drain it, pour a little vinegar over it, and rub it until the grains are separated ; peel and slice half a dozen raw tomatoes ; thoroughly wash and drain a head of fresh lettuce ; put the lettuce in the bottom of a salad-bowl, then the tomato and shad-roe in layers, and pour over all six tablespoonfuls of oil and two of vinegar or lemonjuice, and serve the salad. Cold fried or broiled shad-roe may be used in this dish.
SHRIMP SALAD.
Prepare a quart of shrimp as directed in the recipe for shrimp sauce ; wash two heads of fresh lettuce ; shake the
Records on this page
Hot Lobster SaladMayonnaiseChicken SaladSweetbread SaladShrimp SaladOyster SaladShad-Roe Salad