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A Mutton Salad

A historical recipe from The Belgian Cookbook, by Luck, Brian, Mrs. (1915).

A historical recipe

The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Project Gutenberg eBook #7223.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From The Belgian Cookbook, by Luck, Brian, Mrs. (1915). Digitised by Project Gutenberg, eBook #7223 (https://www.gutenberg.org/ebooks/7223). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Belgium. Associated with Belgium by the book is about Belgian cookery (Cooking, Belgian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Method

  1. Cut some slices of cold mutton or lamb, removing every bit of fat and skin that you can, unless that destroys the firmness of the slice.
  2. Prepare a salad of lettuce, and if you cannot give a mayonnaise sauce, add to the lettuce plenty of sliced cucumber, for that keeps the mutton moist.
  3. Put the salad on each slice and roll the meat over as tightly as you can.
  4. Lay the rolls closely together in a dish and sprinkle a very little salad dressing over them.
  5. This way of doing meat is very useful for taking to picnics, or for taking on a long journey.