Name: Lobster Salad
Ingredients: half cup of dressing to every pint of salad

Lobster Salad

Ingredients

half cup of dressing to every pint of salad

Directions

Cut the boiled lobster meat into as even pieces as possible. Marinate and put in a .cool place until wanted. When ready to serve mix, with shredded lettuce leaves and mayonnaise dressing in the proportion of one- half cup of dressing to every pint of salad. Serve on curly lettuce leaves, garnished with dressing and the powdered coral of the lobster if desired. Fish salads of any description siiould be served at once after mixing.

By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.