The Pytchley book of refined cookery and bills of fare

Lettuce should be only washed and not allowed to remain in the water, pulled to pieces, and dried without rubbing immediately. If the lettuces are very good and white they do not require washing : lettuce should never be cut in pieces shorter than an inch. SALAD A LA FRANCAISE. No. 346. Wash two good lettuces, dry and cut into lengths of one inch the inside leaves only, put some Salad Sauce (No. 72) in a salad bowl, add the lettuce, and just before being handed round, it should be turned over and over several times with a spoon and fork, but not bruised ; add salt to taste. If with mutton or lamb, add some chopped mint. SALAD A LA MAYONNAISE. No. 347. The same, only put into the bowl some Mayonnaise Sauce (No. 44) instead of Sauce (No. 72), and mix well just before using. POTATO SALAD. No. 348. Cut in slices the thickness of a penny some cooked beetroot and potatoes, sprinkle with pepper and salt, add some Mayonnaise Sauce (No. 44), to which incorporate, before pouring over the salad, three table-spoonfuls of good cream. VEGETABLES. 205 BEETROOT SALAD. No. 349. Cut in slices the thickness of a penny and serve with either Mayonnaise Sauce (No. 44) or Salad Dressing (No. 72). PEA SALAD. No. 350. Boil some nice large marrowfat peas as in Receipt No. 3303 let them get cold, and add some salt and some Salad Dressing (No. 72), omitting the chives, tarragon, and onions, and substituting some chopped mint ; mix well and arrange in a flat dish. SALAD DE LEGUMES. No. 351. Boil all sorts of vegetables which can be procured, and cut those sorts which require it up into various shapes with a cutter, add small sprays of broccoli, peas whole, and mix all together with some Salad Dressing (No. 72) ; arrange on a dish. SALAD A LA CORBALL1S. No. 352. Cut some potatoes and beetroot into slices about the thickness of a penny, fillet some anchovies, and cut some white Cos lettuce into pieces about two inches long, mix the whole with some Salad Dressing (No. 72) or Mayonnaise Sauce (No. 44), and arrange neatly on a dish, the potatoes and beetroot alternately on the outside, the lettuce and anchovies in the middle. SEAKALE, BOLLED. No. 353. Trim, wash, and put into boiling water as much seakale as is required, let it boil from fifteen to twenty minutes and serve on a round of buttered toast, pour over it half a pint of Butter Sauce (No. 16) or White Sauce (No. 77). 206 THE PYTCHLEY COOKERY BOOK. SEAKALE AU PARMESAN. No. 354. Boil as in No. 353, and pour over it half a pint of Parmesan Sauce (No. 60), and sprinkle with grated Parmesan and serve. SEAKALE AU PAIN FRIT. No. 355. Stew as in Receipt No. 356 ; cut into lengths about two inches long, cover with the sauce and mask with fried bread- crumbs. SEAKALE, STEWED. No. 356. Boil for ten minutes as Receipt No. 353, and put it into a braising pot with half a pint of good Brown Sauce (No. 22), and let it simmer until soft ; serve on toast, pouring the sauce in which it is stewed over it. SPINACH, BOILED. No. 357.