Lobster and Crayfish Salad
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Archive recipe
A historic Australian dish of lobster, egg, mealy potato, vinegar and oil. Adapted from Lobster and Crayfish Salad, from The English and Australian Cookery Book (1864).
Adapted from Lobster and Crayfish Salad, in The English and Australian Cookery Book (1864), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/lobster-and-crayfish-salad.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 5 aisles
Cut lobster or crayfish into small pieces
Add the yolk of an egg, boiled hard, a mealy potato, a table-spoonful of vinegar, two of oil, a dessert-spoonful of mustard, half a tea-spoonful of salt, the same of cayenne
Slice into pieces a couple of medium-sized lettuces
A table-spoonful of cream may be added
Mix the whole well together
Adapted from Open Recipe Archive · The English and Australian Cookery Book (1864; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)