History Receipt for making Lobster and Potato Salad and Mint Sauce

Barrycdog

Major
Joined
Jan 6, 2013
Location
Buford, Georgia
Union and Recorder, Aug. 19, 1879 -- page 4

Receipt for making Lobster and potato Salad and Mint Sauce

From Farmers World

Pick out the meat from the body anc claws of a cold boiled lobster. Lay aside the coral for the dressing and mince the rest. For the dressing take four hard boiled eggs, two tablespoonfuls salad oil, one teaspoonful made mustard, the same amount of salt, two teaspoonfuls white sugar, half a teaspoonful of cayenne pepper and one teaspoonful Worcestershire or other sauce, with as much vinegar as may be desired. rub the yolks to a smooth paste; add gradually , stirring all the while, the other ingredients, the coral last, which, by the way, should have been worked well up on a plate with a silver knife or spoon. Proceed slowly in the operation of mixing the various ingredients, moistening with vinegar as they stiffen. Increase the quantity of this as the mixture becomes smooth, until it is thin enough to pour over the mixed lobster. Then stir long and well. When the salad is to be eaten within a few minutes chopped lettuce may be mixed with it; otherwise garnish the dish with lettuce just previous to serving. All lobster salad should however, be eaten as soon as possible after the dressing is added,else it becomes unwholesome.

The preparation of potato salad as taught at the new York Cooking School, is as follows: Pare and slice some cold boiled potatoes. Peel and slice one onion. Mix together and pour over them a dressing made by stirring in a cup one saltspoonful of salt, one fourth of that amount of pepper, one tablespoonful of vinegar and three of oil. Dree the salad with this dressing and decorate it with leaves of parsley.

For Mint Sauce, chop fine two tablespoonfuls of green mint; ad one tablespoonful powdered sugar and one teacupful of vinegar. Serve cold or, if preferred hot, scald the vinegar.
 
Back
Top