good pilidi of freshly ground black pej^per (this
freshness deserves far more attention than it
obtains from British cooks), and a tablespoonful
of tarragon vinegar ; stir this all together till the
salt is perfectly dissolved, then work into the mixture
three good tablespoonfuls of best Provence oil (this
is usually far sweeter than the ordinary Lucca oil)
till it is all well amalgamated ; have ready some cold
boiled and sliced potatoes (the kidney, or waxy
potatoes, are best for this), some sliced beetroot,
and two or three hard-boiled and sliced eggs,
together with the above ingredients (or as many of
them as you like), and toss these in the dressing
given above, mixing them well till all the dressing
is absorbed and the ingredients thoroughly saturated.
Now lift them out, pile them up in a dish, and
arrange the meat neatly round. Some cooks, how-
ever, use the sliced eggs, beetroot, and potato for a
garnish, roughly mincing the meat, and tossing it
in with the other salad material, but this is a matter
of taste. Be it remembered that a salad should
never be mixed in the bowl it is to be served in;
especially is this the case when lettuce is used, as it
is most difficult to get this properly dry unless the
salad maker takes the trouble to wipe each leaf indi-
vidually, a trouble no average cook will take. But if
well mixed in a kitchen basin the salad can be
thoroughly tossed in the dressing, and then lifted
into the salad bowl clear of superfluous moisture.
Also bear in mind that the dressing should in no
case be mixed with the salad till it is going to table,
or it will inevitably make it sodden. If the salad
B 2
4
SALADS, SANDWICHES, &c.
must be prepared beforehand, arrange your dish, put
the green stuff neatly on a plate on ice, or in a
cold place, and the dressing ready mixed in a wide-
mouthed, closely covered jar (for if the air gets to
mayonnaise it makes it rank) ; the salad can then be
quickly mixed at the last, and neatly dished, and
will look and eat crisp and fresh.
Fish can be made into a salad in jjrecisely the
same way, only varying the ingredients according to
the fish or the season, but always sprinkle it at the
last with minced herbs, or fourniture as the French
call it. For chicken use well washed and dried
lettuce broken up (never cut lettuces !), j>eeled and
sliced tomato, cucumber, artichoke bottoms, &c. For
these the dressing given above is much to be recom-
mended, and a good sprinkling of minced ham or
tongue should not be omitted.
As mayonnaise is a sauce that does not stand well
(though a good spoonful of absolutely boiling water
to the half jDint, stirred in carefully at the last, will
prevent its thickening unduly), the following recijte
for ‘‘ cooked mayonnaise,” for which I am indebted to
M. C. H. Senn, may be useful : For this stir together
in a basin a tablespoonful each of sugar, oil, and salt,
and a full dessertspoonful of mustard, till j^erfectly
smooth ; then work in the well-beaten yolks of three
eggs, next a gill of vinegar, and lastly half a pint of
milk or single cream✪ Cooked Mayonnaise, and stir these all over the fire
in the bain-marie till of the consistency of custard,
but without letting it boil. It is ready when the
mixture will coat the spoon thickly and smoothly.
This, if tightly bottled, will keep for several days.
FANCY SALADS.
5
Page 2 · 1 recipe record on this page
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
good pinch of freshly ground black pepper (this freshness deserves far more attention than it obtains from British cooks), and a tablespoonful of tarragon vinegar ; stir this all together till the salt is perfectly dissolved, then work into the mixture three good tablespoonfuls of best Provence oil (this is usually far sweeter than the ordinary Lucca oil) till it is all well amalgamated ; have ready some cold boiled and sliced potatoes (the kidney, or waxy potatoes, are best for this), some sliced beetroot, and two or three hard-boiled and sliced eggs, together with the above ingredients (or as many of them as you like), and toss these in the dressing given above, mixing them well till all the dressing is absorbed and the ingredients thoroughly saturated. Now lift them out, pile them up in a dish, and arrange the meat neatly round. Some cooks, however, use the sliced eggs, beetroot, and potato for a garnish, roughly mincing the meat, and tossing it in with the other salad material, but this is a matter of taste. Be it remembered that a salad should never be mixed in the bowl it is to be served in; especially is this the case when lettuce is used, as it is most difficult to get this properly dry unless the salad maker takes the trouble to wipe each leaf individually, a trouble no average cook will take. But if well mixed in a kitchen basin the salad can be thoroughly tossed in the dressing, and then lifted into the salad bowl clear of superfluous moisture. Also bear in mind that the dressing should in no case be mixed with the salad till it is going to table, or it will inevitably make it sodden. If the salad
B 2
must be prepared beforehand, arrange your dish, put the green stuff neatly on a plate on ice, or in a cold place, and the dressing ready mixed in a widemouthed, closely covered jar (for if the air gets to mayonnaise it makes it rank) ; the salad can then be quickly mixed at the last, and neatly dished, and will look and eat crisp and fresh.
Fish can be made into a salad in precisely the same way, only varying the ingredients according to the fish or the season, but always sprinkle it at the last with minced herbs, or fourniture as the French call it. For chicken use well washed and dried lettuce broken up (never cut lettuces !), peeled and sliced tomato, cucumber, artichoke bottoms, &c. For these the dressing given above is much to be recommended, and a good sprinkling of minced ham or tongue should not be omitted.
As mayonnaise is a sauce that does not stand well (though a good spoonful of absolutely boiling water to the half pint, stirred in carefully at the last, will prevent its thickening unduly), the following recipe for ‘‘ cooked mayonnaise,” for which I am indebted to M. C. H. Senn, may be useful : For this stir together in a basin a tablespoonful each of sugar, oil, and salt, and a full dessertspoonful of mustard, till perfectly smooth ; then work in the well-beaten yolks of three eggs, next a gill of vinegar, and lastly half a pint of milk or single cream, and stir these all over the fire in the bain-marie till of the consistency of custard, but without letting it boil. It is ready when the mixture will coat the spoon thickly and smoothly. This, if tightly bottled, will keep for several days.
Records on this page
Cooked Mayonnaise