Souvlakia (1942)

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SOULVAKIA (continued)

   Slightly earlier than 1944 is AND THE GREEKS: A BOOK OF HELLENIC RECIPES (Near East Foundation, NYC, 1942), pg. 38:

   SKEWERED LAMB
   _(Arnia Souvlakia)_
>From a loin of lamb cut pieces of tender lean meat about one inch square.  Push these pieces on a skewer placing half a small tomato at each end.  Season them with salt, pepper, and a sprinkle of thyme.  Squeeze some lemon juice over the whole and set to grill over the charcoal or under a hot flame.  When done serve on a bed of chopped lettuce and garnish with plain rice pilaff.
   R. DROSNESS.

(Bean Salad, Egyptian Eggplant Salad and Eggplant Salad are mentioned, along with a listing of salad ingredients that does not include feta cheese--ed.)

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GREEK SALAD (continued)

GREEK COOKERY
by Nicholas Tselementes
International Authority on European and Oriental Cooking
D. C. Divry, Inc., New York
1956

Pg. 177:
_229.  GREEK SALAD_
   Cut a head of lettuce, wash well and add 2 tomatoes cut in quarters or 6 pieces, 1 sliced onion, 1 chopped green pepper and 1 sliced cucumber.  Mix in a bowl and add salt, pepper to taste, 1/2 cup oil, 1/4 cup vinegar and garnish with fillets of anchovies or small pieces of herring.

(This is "Greek Salad" in name only.  No Greek name is given.  This guy was an international cooking authority in 1956?--ed.)