Recipe: Egyptian Salad

Mix highly seasoned cold cooked rice with some grated onion, chopped parsley and chives; add 2 dozen fine cut French sardines. Put on crisp lettuce leaves in a SALAD bowl and cover with a mayonnaise Dressing Garnish with thin shreds of red beets, and serve.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)