Suffolk Salad

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (4)
  1. 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.
  2. Dress the mixture with English salad sauce, but do not pour it into the bowl until the instant of serving.
  3. A portion of cold chicken (or veal), cut in thin slices about the size of a shilling, may be added when convenient.
  4. The ham and eggs also may be sliced instead of being minced, and the whole neatly arranged in a chain or otherwise round the inside of the bowl.
Original Text
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, but do not pour it into the bowl until the instant of serving. A portion of cold chicken (or veal), cut in thin slices about the size of a shilling, may be added when convenient; the ham and eggs also may be sliced instead of being minced, and the whole neatly arranged in a chain or otherwise round the inside of the bowl.
Notes
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