Polish Salad
A historical recipe from Miss Parloa's New Cook Book, by Maria Parloa.
A historical recipe
Miss Parloa's New Cook Book, by Maria Parloa. Project Gutenberg eBook #6745.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Miss Parloa's New Cook Book, by Maria Parloa. Digitised by Project Gutenberg, eBook #6745 (https://www.gutenberg.org/ebooks/6745). 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.
Poland. Associated with Poland by a demonym leading its title: Polish (confidence 0.55). "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.
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Ingredients
- One quart of cold game
- four hard-boiled eggs
Method
- One quart of cold game or poultry, cut very fine;
- the French dressing, four hard-boiled eggs, one large, or two small heads of lettuce.
- Moisten the meat with the dressing, and let it stand in the ice chest two or three hours.
- Rub the yolks of the eggs to a powder, and chop the whites very fine.
- Wash the lettuce and put in the ice chest until serving time.
- When ready to serve, put the lettuce leaves together and cut in long, narrow strips with a sharp knife, or tear it with a fork.
- Arrange on a dish, heap the meat in the centre, and sprinkle the egg over all.