Greek Salad (1941)

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   OED editor Jesse Sheidlower recently contacted me with a 1947 "Greek Salad," beating my 1950 "Greek Salad."
   The ESTIATOR (a NYC magazine about food written half in Greek, from 1938-1941) might also have it.  I've requested the publication from the NYPL Annex...There aren't any more pre-1947 Greek cookbooks (in English) to look at.
   From Clementine Paddleford's column (about Greek food) in the NEW YORK HERALD TRIBUNE, 18 April 1941, pg. 20, col. 6:

   Roast lamb, almost without exception, will feature at the Greek Easter Sunday dinner.  Potatoes will brown and sputter in the fat of the roasting pan.  Greek salad substitutes for vegetables made as it is of radishes, green onions, tomatoes, lettuce--all dressed cozily in a film of good oil.
   Most dinners will take off with the national soup, maghiritsa (OED?--ed.), the stock for this made with the liver of the lamb, and the intestines cooked together long and slowly with dill in the water.  A sauce made with cream and the yolks of eggs thickens the soup.
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