Meat and Fish Salads - American Recipe

Meat and Fish Salads

🌍 American, American Home Cooking Difficulty: ●○○○○

A simple meat and fish salads from early 20th century American home cooking.

Ingredients

Method

1. Cold — cooked fowl of any kind, and cold roast veal, pork, or ham, when used for salads, should be cut or chopped into small pieces or cubes.
2. Chopped — celery should be added to the meat in the proportion of one part celery to two parts meat; and after moistening with French Dressing (page 82), the meat and celery should be thoroughly mixed with Mayonnaise (page 83).
3. Sweetbreads — that have been parboiled may be used in combination with any of the above-mentioned meats.
4. Cold — cooked fish or canned fish intended for a salad should be shredded with two forks, and then used in the same way as meat for a salad.
5. Nuts, hard-boiled egg, capers, onion, pickles, olives, pimentos, parsley, etc., may be added in finely chopped form to any kind of meat or fish salad.

Tags: fish · Source: The Plain Sailing Cook Book (1922)

Cross-References

• See (page 82)
• See (page 83)