Cod Salad.— Take some cold cod and flake it
up finely with a fork, add to it a few cooked
potatoes, one or two carrots, and one or two onions,
thinly sliced. After it has all been thoroughly
mixed, place it on a dish and make a salad dressing of
die following: — One beaten egg, a little chopped
parsley, oil, vinegar, salt and pepper to taste✪ Celery Salad. Pour
the dressing over the salad and garnish it with rounds
of hard-boiled egg.
GAS COOKERY ROOK.
139
German Salad. — Boil a cauliflower until quite tender
in well-salted water. Place it in a colander to drain,
and divide the cauliflower into small pieces when it is
cold. Place it on a dish and throw over it a dressing1
of mayonnaise sauce and garnish with beets cut into
fancy shapes✪ German Salad.
Pish Salad.— Have a sole previously fried and quite
cold. Cut it up into pieces about an inch square,
carefully removing all bone. Make a salad of lettuce
in the usual way, dressed with oil, vinegar, pepper and
salt. Put the pieces of fish into the salad. Mix well,
and serve.
Potato Salad. — Boil some potatoes (or cold ones
may be used), cut into rather thick slices, put them in
a salad bowl. Pour over this oil and vinegar, half the
quantity of vinegar to the quantity of oil used, and mix
thoroughly. Have ready some chopped parsley, and
sprinkle over it; if preferred, lettuce or watercress may
be added.
Spanish Salad. Peel one large Spanish onion and
cut it into very thin slices. Peel and cut a cucumber
in similar manner. Take six tomatoes of the firm and
meaty sort, and cut into thin slices. Arrange alter¬
nately on a dish and sprinkle with a dessertspoonful
of salt, a teaspoonful of pepper, and a teaspoonful of
paprika if you have it, four tablespoonfuls of salad or
olive oil, and one tablespoonful of French wine
vinegar✪ Fish Salad. Pour the dressing over, and serve at once.
A Grouse Salad.— Cut up a grouse into small pieces,
place them in a basin, sprinkle them with a little
salt and cayenne pepper, squeeze over it the juice of
two lemons and three tablespoonfuls of olive oil. Stir
and mix well, and put them on one side for four hours
occasionally turning them about. Wash and
thoroughly dry the hearts of three or four lettuces. (It
is most important when making a salad where lettuce
is used that after the leaves have been washed, that
140 THE HOUSEHOLD
’ , X
they be thoroughly dried. In France it is the custom
to use a specially made basket for this purpose; these
are made either in wicker or wire-work, and can be
purchased for a few pence. After the salad is washed
it is placed in the basket and swung around until all
the moisture is taken away. It is quite impossible
to make a good salad without going to this trouble.)
Shred the lettuces into a salad bowl, place the pieces
of grouse upon it with some hard-boiled egg cut into
slices, mix some mayonnaise sauce✪ Grouse Salad and pour over the
whole. The mayonnaise should not be poured over
the salad until ready to serve.
GAS COOKERY BOOK.
141
EGGS.
Orpheus, Pythagoras, and their ancestors — good
and humane people as ever lived — unceasingly recom¬
mended in their discourses to abstain from eggs, in
order not to destroy a germ which Nature had destined
for the production of the chicken. Many allowed
themselves to be persuaded, and would have believed
it an unpardonable crime if they had eaten a tiny
omelette or boiled eggs.
Page 77 · 7 recipe records on this page
Presented as published in 1900. 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
Cod Salad.— Take some cold cod and flake it up finely with a fork, add to it a few cooked potatoes, one or two carrots, and one or two onions, thinly sliced. After it has all been thoroughly mixed, place it on a dish and make a salad dressing of die following: — One beaten egg, a little chopped parsley, oil, vinegar, salt and pepper to taste. Pour the dressing over the salad and garnish it with rounds of hard-boiled egg.
German Salad. — Boil a cauliflower until quite tender in well-salted water. Place it in a colander to drain, and divide the cauliflower into small pieces when it is cold. Place it on a dish and throw over it a dressing of mayonnaise sauce and garnish with beets cut into fancy shapes.
Pish Salad.— Have a sole previously fried and quite cold. Cut it up into pieces about an inch square, carefully removing all bone. Make a salad of lettuce in the usual way, dressed with oil, vinegar, pepper and salt. Put the pieces of fish into the salad. Mix well, and serve.
Potato Salad. — Boil some potatoes (or cold ones may be used), cut into rather thick slices, put them in a salad bowl. Pour over this oil and vinegar, half the quantity of vinegar to the quantity of oil used, and mix thoroughly. Have ready some chopped parsley, and sprinkle over it; if preferred, lettuce or watercress may be added.
Spanish Salad. Peel one large Spanish onion and cut it into very thin slices. Peel and cut a cucumber in similar manner. Take six tomatoes of the firm and meaty sort, and cut into thin slices. Arrange alter¬ nately on a dish and sprinkle with a dessertspoonful of salt, a teaspoonful of pepper, and a teaspoonful of paprika if you have it, four tablespoonfuls of salad or olive oil, and one tablespoonful of French wine vinegar. Pour the dressing over, and serve at once.
A Grouse Salad.— Cut up a grouse into small pieces, place them in a basin, sprinkle them with a little salt and cayenne pepper, squeeze over it the juice of two lemons and three tablespoonfuls of olive oil. Stir and mix well, and put them on one side for four hours occasionally turning them about. Wash and thoroughly dry the hearts of three or four lettuces. (It is most important when making a salad where lettuce is used that after the leaves have been washed, that
’ , X
they be thoroughly dried. In France it is the custom to use a specially made basket for this purpose; these are made either in wicker or wire-work, and can be purchased for a few pence. After the salad is washed it is placed in the basket and swung around until all the moisture is taken away. It is quite impossible to make a good salad without going to this trouble.) Shred the lettuces into a salad bowl, place the pieces of grouse upon it with some hard-boiled egg cut into slices, mix some mayonnaise sauce and pour over the whole. The mayonnaise should not be poured over the salad until ready to serve.
EGGS.
Orpheus, Pythagoras, and their ancestors — good and humane people as ever lived — unceasingly recom¬ mended in their discourses to abstain from eggs, in order not to destroy a germ which Nature had destined for the production of the chicken. Many allowed themselves to be persuaded, and would have believed it an unpardonable crime if they had eaten a tiny omelette or boiled eggs.
Records on this page
Celery SaladCod SaladGerman SaladFish SaladPotato SaladSpanish SaladGrouse Salad