Russian Salad
From All about salads (1908).
Source and licence
From All about salads (1908), printed page 31, digitised by the Internet Archive: https://archive.org/details/AllAboutSalads
Read the original http://creativecommons.org/publicdomain/mark/1.0/
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
Russia. Associated with Russia by a demonym leading its title: RUSSIAN (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.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
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Ingredients
- four slices of bacon fried crisp
- two cups of cold roast
- one head of lettuce
- two cups of celery
- one can of French peas
Method
- Chop fine four slices of bacon fried crisp, and about two cups of cold roast or boiled beef, one head of lettuce, and two cups of celery.
- Add one can of French peas, and marinate.
- When ready to serve, mix with mayonnaise, spread on a platter, and garnish with water cress.
- STUFFED EGGS (NO.
- 2) Take hard-boiled eggs, cut enough from the top of each to get out the yolk.
- Mix the yolks to form a paste with butter, cream, mustard, cayenne, salt and anchovies.
- Fill the whites of the eggs with this.
- Lay them on beds of lettuce or cress and pour over it a nice mayonnaise.