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The salad days of spring

Published on: December 30, 2013

From The Household Searchlight Recipe Book, published in 1936:

Jellied Lamb Salad

  • 2 cups cooked lamb
  • 1 cup CANNED peas
  • 1 cup diced celery
  • 1 cup raw shredded carrots
  • 1 Tablespoon lemon juice
  • 1 Tablespoon gelatin (yes, really)
  • 2 cups strained lamb broth (am gagging just typing this)
  • Few grains cayenne
  • Salt and pepper
  • 2 Tablespoons Cold Water
  • Mayonnaise Dressing

Soften gelatin in cold water. Heat broth to boiling. Add gelatin. Stir until dissolved. Cool until partially set. Add lemon juice, vegetables and meat. Season to taste. Mix thoroughly. Pour into mold. Chill until firm. Serve on lettuce. Serve with mayonnaise. If desired, beef, pork or veal may be substituted for lamb. 10 servings. (Big families back then).

Or, if you don’t, particularly have a hankering for Meat Jell-O, try this awesome (and EASY) recipe from my culinaryly-gifted friend, Heather:

Cucumber Salad

  • 2 thinly sliced cucumbers
  • 1 teaspoon of sesame oil
  • 2 teaspoons of sugar
  • 2 Tablespoons of rice vinegar
  • ½ teaspoon of salt
  • Mix and top with scallions.

Refreshing and savory!

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