Suffolk Salad

Lettuce, hard-boiled eggs and ham, all shredded, with salad cream. Known at least since (Acton 1845) and frequently repeated in cookbooks of the early 20th Century.


Suffolk Salad
Image: Alex Bray...

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Original Receipt from 'Modern Cookery for Private Families' by Eliza Acton (Acton 1845);

SUFFOLK SALAD.
Fill a salad-bowl from half to three parts full with very tender lettuces shred small, minced lean of ham, and hard-boiled eggs, or their yolks only also minced, placed in alternate layers; dress the mixture with English salad sauce, but do not pour it into the bowl until the instant of serving. A portion of cold chicken (or veal), cut in thin slices about the size of a shilling, may be added when convenient; the ham and eggs also may be sliced instead of being minced, and the whole neatly arranged in a chain or otherwise round the inside of the bowl.

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