Scottish Salad
A historical recipe from Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910).
A historical recipe
Two hundred recipes for making salads, with thirty recipes for dressings and sauces, by Olive M. Hulse (1910). Project Gutenberg eBook #78314.
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.
United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.
Method
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- Cover a platter with lettuce leaves.
- Arrange a circle of sliced hard boiled eggs around the edge, the slices overlapping each other.
- Heap in the center two parts of chopped celery to one part of flakes of salmon, which has been thoroughly mixed with oil, vinegar, and salt.
- Pour mayonnaise dressing over all, and garnish with stuffed olives and capers.
- My soul tasted that heavenly food which gives new appetite.
Plating
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