Originally Published:
Everyday Cookbook, Unknown
Original Images:

One quart of cooked salmon
Two heads of lettuce
Two tablespoonfuls of lemon-juice
One tablespoonful of vinegar
Two tablespoonfuls of capers
One teaspoonful of salt
One third of a teaspoonful of pepper
One cupful of mayonnaise dressing, or the French dressing

Break up the salmon with two silver forks. Add to it the salt, pepper, vinegar and lemon-juice. Put in the ice-chest or some other cold place, for two or three hours. Prepare the lettuce as directed for lobster salad. At serving time, pick out leaves enough to border the dish. Cut or tear the remainder in pieces, and arrange these in the centre of a flat dish. On them heap the salmon lightly, and cover with the dressing. Now sprinkle on the capers. Arrange the whole leaves at the base, and, if you choose, lay one fourth of a thin slice of lemon on each leaf.