Italian Salad

Ingredients

• 2 fillets Herring fillets, soaked in milk overnight
• 3 medium Boiled potatoes, cut in very small dice
• 2 tablespoons Cucumber pickles, chopped fine
• 1 tablespoon Capers, chopped fine
• 2 Small boiled beets, cut fine
• 1 cup Cold roast chicken, cut fine
• 1 cup Boiled tongue, cut fine
• 2 Apples, pared and finely chopped
• 2 Carrots, cooked and finely chopped
• 1 Celery root, cooked and chopped
• 1/2 cup Pecan nuts, broken fine
• 1 teaspoon Onion juice (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 2 Hard-boiled eggs (Quantity estimated (not specified in original recipe))
• 1 tablespoon Parsley, for garnish (Quantity estimated (not specified in original recipe))
• 2 tablespoons Pimento or pickled beet, for garnish (Quantity estimated (not specified in original recipe))

Instructions

1. 1Mix the herring, potatoes, pickles, capers, beets, chicken, tongue, apples, carrots, celery root, and pecans together thoroughly in a large bowl. Add onion juice.
2. 2Add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half an hard-boiled egg cut lengthwise in points and filled with capers.