Buckmaster's cookery

cucumber, celery, mint, parsley, beetroot, dandelion, tarragon, chervil, sorrel, and tomatoes. On the Continent cold meat, fish, fowl, game, and previously cooked vegetables, are more often served as salads than green uncooked vegetables. Ravigote (p. 206) is sometimes sprinkled over the salad. Above all things be particular with the sauces and jellies, meat or fish, served as part of the salad. Chervil must be used in small quantities. Nasturtium leaves and flowers, and other suitable flowers, with boiled beet-root may be used to ornament salads. I should like to see prizes given at vegetable and flower shows for the best salads. MACEDOINE SALAD. Ingredients . French Beans. Green Peas. Mayonaise Sauce, Carrots. Celery. Beet-root. Turnips. Asparagus. Artichoke. Ravigote. 1. Blanch and boil separately, equal quantities of some or all of the following vegetables — young carrots, turnips, beetroot, French beans, celery roots, green peas, asparagus peas (the young tops of asparagus are called asparagus peas), and two artichoke roots. 2. Dry them in a clean cloth. 3. When the vegetables are quite cold, cut them into dice of about three-eighths of an inch. 4. Mix the whole in a salad bowl with a wooden fork and spoon. 5. Sprinkle with Ravigote (see p. 206). 6. Add a good mayonaise sauce, and thoroughly mix. Precautions. — This salad requires great care in the selection of vegetables. When carefully made it is an excellent summer salad. Garnish with simple flowers. VEGETABLE SALAD. Ingredients. Carrots. Peas. Turnips. Asparagus. French Beans. Ravigote. 1. Boil separately equal weights, according to the quantity required, of the following vegetables : — French beans, carrots, green peas, turnips, and asparagus points. 2. Dry the vegetables in a clean cloth. 3. When quite cold cut them into dice of one quarter or three-eighths of an inch ; the French beans should be cut into squares. 4. Arrange them on a dish. 5. Place the French beans at the bottom and in the centre. 6. Arrange round the French beans in about equal quantities in narrow rows the carrots, then peas, then turnips, then asparagus points, and, if the dish is large enough and the vegetables sufficient, proceed again in the same order. 7. Sprinkle the surface with a tablespoonful of Ravigote — i.e., tarragon, burnet, chives, garden-cress, and half the quantity of chervil, all previously blanched, strained, cooled, dried in a clean cloth, and finely minced. Serve the mayonaise sauce in a boat. Precautions. — The success of this salad depends on the vegetables being young and tender. FISH OR GAME SALAD. Ingredients. Lettuce. Cucumber. Beet-root. Hard-boiled Eggs. Cold fish. Tarragon. Chervil. Mayonaise Sauce. Sorrel. Watercress. Endive. Nasturtium Flowers. 1. Take the remains of ' any cold boiled fish. 2. Cut them into small scollops or neat pieces of Buckmaster' s Cookery. about one and a half inch. 3. Dip them into mayonaise sauce. 4. Prepare two freshly-gathered young cos lettuce, a little endive and watercress. 5. Drain over a colander. 6. Well dry in a clean cloth by shaking. 7. Break up the lettuce, watercress, and endive into pieces about three-quarters of an inch in length. 8. Mince a small sprig of chervil, two leaves of tarragon, and a few leaves of sorrel. 9. Peel and slice one cucumber and one beetroot.