Recipes > Salads > Polish Salad

Polish Salad


  • 1 quart of cold game or poultry, cut very fine
  • French dressing
  • 4 hard-boiled eggs
  • 1 large, or 2 small heads of lettuce


Moisten the meat with the dressing, and let it stand in the ice chest two or three hours.

Rub the yolks of the eggs to a powder, and chop the whites very fine.

Wash the lettuce and put in the ice chest until serving time.

When ready to serve, put the lettuce leaves together and cut in long, narrow strips with a sharp knife, or tear it with a fork. Arrange on a dish, heap the meat in the centre, and sprinkle the egg over all.


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Miss Parloa's New Cook Book.

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