Russian Salad. — Cut some carrots, tur-
nips, parsnips, and beetroot into strips with a
scoop. Add, if liked, other vegetables, such as
asparagus, peas, French beans, gherkins, capers,
scraped horseradish, &c. &c. Put the vegetables
in a salad-dish in layers, season each layer with
mayonnaise or Tartar sauce, and gradually di-
minish the size of the layers, till the salad comes
to a point. Ornament with a border of aspic
jelly, picked prawns, olives, or gherkins, and
garnish the surface with small balls of ca^aare✪ Russian Salad.
Russian Sauce. — Dissolve a slice of butter
in a small saucepan, and add two ounces of lean
undressed ham cut iuto dice, four minced shal-
lots, a bay-leaf, a sprig of thyme, a spoonful of
chopped parsley, two table-spoonfuls of scraped
horseradish, a dessert- spoonful of sugar, a little
pepper, salt, and grated nutmeg, a wine-glassful
of \'inegar, and the same of light wine. Cover
the saucepan closely, and let its contents steam
gently for a-quarter of an hour-. Add half a pint
of good white sauce and the yolks of four eggs✪ Russian Sauce.
Stir the sauce over the fire till it begius to
thicken, and strain through a sieve for use.
The sauce must not boil after the eggs are
added, and care must be taken not to put them
into it until partially cooled. Time, about
forty minutes to prepare the sauce.
Russian Sauce (another way). — Take
four spoonfuls of grated horseradish ; two tea-
spoonfuls of made mustard, a salt-si)oonful of
salt, a tea-spoonful of sugar, and as much vine-
gar as will just cover the ingredients. This is
a good sauce for all kinds of cold meat, and
when added to melted butter makes a good fish
sauce.
Russian Soup. — Take about two quarts of
good bi-own soup nicely flavoured, and pour this,
when ready for serving, into the tureen over
three ounces of dressed ham finely shred and
some small sausages already fried and drained
thoroughly from fat. The soup may be made
as follows : — Chop two Spanish onions, and mix
^vith them the whole heart of a cabbage finely
shred. Fry the mixture in a little butter till
the vegetables are lightly browned, dredge two
ounces of flour over them, and moisten the paste
with about three pints of good stock. Add a
little pepper, salt, and grated nutmeg ; let the
soup boil once, then draw the saucepan to the
side, and let its contents simmer for half an hour
or more, carefully removing the scum as it rises.
Add a glassful of light wine and a spoonful
of coarsely-shred tarragon or chervil✪ Russian Soup, and the
soup will be ready for serving. Time, about an
hour. Sufficient for six or eight persons.
RUS
( 783 )
RYE
Russian Tea. — Take a quart of milk, and
set it on the fire. Whenever it boils throw in
a large tea-spoonful of the best tea ; let it boil
some minutes, strain, add sugar to taste, set it
again on the fire, and when it boils add a
liaison of eggs✪ Russian Tea. This is a highly-approved
remedy for a cold.
Page 1624 · 4 recipe records on this page
Presented as published in 1892. 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
Russian Salad. — Cut some carrots, turnips, parsnips, and beetroot into strips with a scoop. Add, if liked, other vegetables, such as asparagus, peas, French beans, gherkins, capers, scraped horseradish, &c. &c. Put the vegetables in a salad-dish in layers, season each layer with mayonnaise or Tartar sauce, and gradually diminish the size of the layers, till the salad comes to a point. Ornament with a border of aspic jelly, picked prawns, olives, or gherkins, and garnish the surface with small balls of caviare.
Russian Sauce. — Dissolve a slice of butter in a small saucepan, and add two ounces of lean undressed ham cut iuto dice, four minced shallots, a bay-leaf, a sprig of thyme, a spoonful of chopped parsley, two table-spoonfuls of scraped horseradish, a dessert- spoonful of sugar, a little pepper, salt, and grated nutmeg, a wine-glassful of vinegar, and the same of light wine. Cover the saucepan closely, and let its contents steam gently for a-quarter of an hour-. Add half a pint of good white sauce and the yolks of four eggs. Stir the sauce over the fire till it begius to thicken, and strain through a sieve for use. The sauce must not boil after the eggs are added, and care must be taken not to put them into it until partially cooled. Time, about forty minutes to prepare the sauce.
Russian Sauce (another way). — Take four spoonfuls of grated horseradish ; two teaspoonfuls of made mustard, a salt-spoonful of salt, a tea-spoonful of sugar, and as much vinegar as will just cover the ingredients. This is a good sauce for all kinds of cold meat, and when added to melted butter makes a good fish sauce.
Russian Soup. — Take about two quarts of good bi-own soup nicely flavoured, and pour this, when ready for serving, into the tureen over three ounces of dressed ham finely shred and some small sausages already fried and drained thoroughly from fat. The soup may be made as follows : — Chop two Spanish onions, and mix ^vith them the whole heart of a cabbage finely shred. Fry the mixture in a little butter till the vegetables are lightly browned, dredge two ounces of flour over them, and moisten the paste with about three pints of good stock. Add a little pepper, salt, and grated nutmeg ; let the soup boil once, then draw the saucepan to the side, and let its contents simmer for half an hour or more, carefully removing the scum as it rises. Add a glassful of light wine and a spoonful of coarsely-shred tarragon or chervil, and the soup will be ready for serving. Time, about an hour. Sufficient for six or eight persons.
RUS
( 783 )
RYE
RUS
( 783 )
RYE
Russian Tea. — Take a quart of milk, and set it on the fire. Whenever it boils throw in a large tea-spoonful of the best tea ; let it boil some minutes, strain, add sugar to taste, set it again on the fire, and when it boils add a liaison of eggs. This is a highly-approved remedy for a cold.
Records on this page
Russian SaladRussian SauceRussian SoupRussian Tea