Regency Dish: French and Lobster Salads

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French Sallad Chop three anchovies a shalot and some parsley quite small put them into a bowl with two table spoonfuls vinegar one of oil some mustard and salt When well mixed add by degrees cold roast or boiled meat in thin slices put in few at a time not exceeding two or three inches long Shake them in the seasoning and then put more cover the bowl and let the sallad be prepared three hours before it is to be eaten Garnish with parsley and slices of the fat Lobster Sallad Make a sallad and put some of the red part of the lobster to it cut This forms a pretty contrast to the white and green of the vegetables Do not put much oil as shell fish take off the sharpness of vinegar Serve in a dish The New London Family Cook: Or, Town and Country Housekeeper’s Guide (1818)

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