Lee Harrison
LILLSALLAD
(Salt Herring Salad) Remove the skin and bone from a half dozen salt herring. Cut up in small squares and add to it an equal amount of cooked meat of any kind; chicken, veal or even beef will do. Cut the meat in dice also.
Have ready cold vegetables, potatoes, turnips, parsnips, carrots, beets and beans. Cut into small squares also. Now dice the raw vegetables, which include celery, cucumbers and apples.
Use the stronger flavored vegetables with a regard to individual taste. For instance, more potatoes are used than turnips. Mix the whole carefully until all the colors are evenly distributed and put into a large mould that has been first wet with cold water. Chill thoroughly in ice box, turn out on platter and pour pure cream over it. The cream may be colored by mixing a little beet juice with it.
Decorate with parsley and chopped hard-boiled egg.
This is one of the dishes we like best in Sweden. Nearly every household has it for a week-end dish.