SALADS

Beef Salad

Cut some cold roast beef into thin slices and sprinkle each slice with a little salt and pepper. Make into rolls about two inches long, and lay a little scraped horseradish on the top of each roll. Mix some cold French beans or peas with cold carrots and new potatoes that have been cut into small pieces. Add chopped parsley, salt, pepper, oil, and vinegar to taste. Mix well, and pile up on a dish. Arrange the little rolls round, and put a border of cucumber, cut in thin slices, and arranged in scallop fashion.

Dressing for Vegetable Salads

Beat one egg lightly, add one tablespoon-ful of mixed mustard, half a teaspoonful of salt, five tablespoonfuls of vinegar, and a pinch of cayenne pepper. Mix well and leave to stand; then place the mixing-bowl in a saucepan of boiling water. When heated, add a tablcspoonful of butter, and cook until it forms a custard, stirring constantly. This may be thinned with cream.

Egg Salad

Boil as many eggs hard as are required, and allow them to get cold. Remove the shells and cut them into slices. Arrange on a bed of cut lettuce in a salad-bowl. Season with pepper, salt, Lucca oil, and vinegar, and scatter over all a little finely-chopped parsley.

Ham Salad

Make a dressing by pounding together some celery, salt, cayenne, a little white sugar, and four ground cloves. Mix all well together, and sprinkle some thin slices of boiled

SALADS

SAUCES smoked ham thickly with it. Squeeze a little lemon-juice over, and let it lie for ten minutes. Slice into a salad bowl a very mild onion, a head of celery, a crisp lettuce, and a few thin slices of beetroot. Add the ham, pour over a dressing of oil and vinegar, and garnish with hard-boiled egg.

Lobster Salad

Chop a small quantity of horseradish and parsley together very finely, and put a little at the bottom of as many paper cases as you require filling, and on each place some pieces of fresh lobster. Cover with a little shredded lettuce, pour over all a thick mayonnaise dressing, and on the top of each place a curled anchovy.

Mashed Potato Salad

Take six boiled potatoes, one onion, one hard-boiled egg, salt, vinegar, and oil. Mash the potatoes and mix them with the onion, shredded finely; season with salt, vinegar, and oil. Press into a mould, and sprinkle a little finely-chopped hard-boiled egg over the top.

Mixed Vegetable Salad

Peel and slice half a cucumber, wash and cut up a large lettuce, and put in a salad-bowl. Lay slices of beetroot on the top, and a few spring onions if liked.

Potato Salad

Cut cold potatoes into slices and dress with salt, pepper, oil, and vinegar. Add a little celery for flavour, and arrange thin slices of beetroot round the dish. Sprinkle a little chopped parsley over as a garnish.

Russian Salad

Chop fine equal quantities of any cold vegetables, except potatoes. Add a few boned and filleted anchovies, some stoned and chopped olives, and any cold fish. Mix all together with mayonnaise sauce, then press into a mould. Turn out on to a dish, and garnish with finely-cut beetroot.

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