Lamb And Cucumber Salad Recipe

Instructions

1. Cut into cubes a quarter of a pound of cold, cooked lamb (about one cup), adding one medium-sized cucumber cut in dice, half a cup of cooked green peas, a teaspoon of strained mint juice, and a cup of shredded lettuce; moisten with a cup of mayonnaise dressing, mixing the ingredients lightly together with a silver fork and dispose on a bed of chilled lettuce leaves, ornamenting with finely chopped pared radishes and tiny stuffed olives.