Having shared a rather strange old recipe from the 1920’s for braised savoy cabbage, where the poor innocent vegetable was boiled for over two hours, here is the next recipe in the little National mark Calendar of Cooking, for Lincoln Salad. I have never heard of it before, and no-one these days seem to make it, and I can’t find it in any other old book I have…
Lincoln Salad
- 1 crisp lettuce
- watercress
- 1 beetroot – a few thin slices for decoration, and the remainder diced
- 2 tbsp cooked rice
- 1 tbsp chopped gherkin
- 4 tbsp chopped, lean, cooked beef
- 4 tbsp peas
- 2 -3 tbsp mayonnaise or French dressing (2 parts olive oil, 1 part vinegar, salt and pepper)
- wash the lettuce and watercress well and tear into small pieces – reserving some whole leaves
- put everything into a bowl and mix, adding the mayonnaise or French dressing
- arrange the whole lettuce leaves in a salad bowl, and pile the salad upon them, garnish with the sliced beetroot
I would have thought the cubed beetroot would have bled into the rest of the ingredients…
Lois Elsden 