The only seafood salad I’ve eaten has been purchased in the deli department at a grocery store. It’s the type of salad that is made from “fake crab” and has a mayonnaise base. I like it a lot. I don’t know that I’d like all of these fish and seafood salads that came from 1800s cookbooks, but I’d like to try some of them.

RECIPES BELOW COMPILED FROM 1800s COOKBOOKS

FISH SALAD
Boil four flounders, or any medium sized fish. When done, take off the skin and pick out the bones, then shred very fine. Add pepper and salt, one tablespoon mixed mustard, one-half cup vinegar, and one-half pound butter, and mix all well with the fish. Put into shallow pans, set in the oven and bake ten minutes. When cold, put over it a little Worcestershire sauce, and sherry wine.

HAZELS HERRING SALAD
Take equal quantities of cold boiled potatoes and herring, and two or three small onions. Cut the potatoes in cubes. Remove the bones from the herring and cut in small pieces or pick to pieces. Add onions and let stand on ice till ready to serve. Cover with sweet cream and season with salt and pepper.

SHRIMP SALAD
Take one can of shrimps, wash thoroughly, then pick to pieces; two cups cabbage sliced fine, two cups chopped celery, and one cup English walnuts cut quite fine. Mix together and serve with salad dressing.

MOCK CRAB
1/2 pound pickled shrimps.
1/4 pound good old cheese.
1 tablespoon salad oil.
1/2 teaspoon cayenne pepper. 
1 teaspoon salt.
1 teaspoon white sugar.
1 teaspoon made mustard.
4 tablespoons celery or onion vinegar.

Mince the shrimps and grate the cheese. Work into the latter, a little at a time, the various condiments enumerated above, the vinegar last. Let all stand together ten minutes before adding the shrimps. When this is done, stir well for a minute and a half and serve in a glass dish, garnished with lemon, or (if you can get one) in a clean crab-shell.

OYSTER SALAD
Allow six oysters to each person. Parboil them in their liquid and drain at once. When cool, cut each one in four pieces. Break tender young leaves of lettuce and mix in equal parts with oysters. Pour over all the following dressing. Allow one egg to two persons. Boil eggs twenty minutes. When cold, cut whites in slices and mix with oysters and lettuce. Mash yolks fine in deep bowl and add one raw yolk. Stir in olive oil slowly until it is a smooth paste. Season with lemon juice, English mustard and salt. Add oil until as thick as cream. Pour over salad.

OYSTER SALAD (Another Way)
1/2 gallon fresh oysters.
The yolks of four hard-boiled eggs.
1 raw egg, well whipped.
2 large spoons salad oil or melted butter.
2 teaspoons salt.
2 teaspoons black pepper.
2 teaspoons made mustard.
1 teacup good vinegar.
2 good sized pickled cucumbers, cut up fine.
Nearly as much celery as oysters, cut up into small dice.

Drain the liquor from the oysters and throw them into some hot vinegar on the fire. Let them remain until they are plump, not cooked. Then put them at once into clear cold water. This gives them a nice plump look and they will not then shrink and look small. Drain the water from them and set them away in a cool place, and prepare your dressing.

Mash the yolks as fine as you can and rub into it the salt, pepper, and mustard, then rub the oil in, a few drops at a time. When it is all smooth, add the beaten egg, and then the vinegar, a spoonful at a time. Set aside. Mix oysters, celery, and pickle, tossing up well with a silver fork. Sprinkle in salt to your taste. Then pour dressing over all.

LOBSTER SALAD
Using canned lobsters, take a can, skim off all the oil on the surface, and chop the meat up coarsely on a flat dish. Also chop six heads of celery coursely. Mix a teaspoon of mustard into a smooth paste with a little vinegar. Add the yolks of two fresh eggs, a tablespoon of butter, creamed, a small teaspoon of salt, the same of pepper, one-fourth teaspoon of cayenne pepper, a gill* of vinegar, and the mashed yolks of two hard-boiled eggs. Mix a small portion of the dressing with the celery and meat, and pour the remainder over all. Garnish with the green tops of celery and a hard-boiled egg, cut into thin rings.

*gill or jill – a liquid measurement; four ounces (1/2 cup) in the U.S. and five ounces in the U.K.

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Do You Ever Eat Fish or Seafood Salads? Please Leave a Comment Below.

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