Cassell's dictionary of cookery

Salad Beef.— Cut a pound of cold beef into thin slices ; put these into a salad-bowl with half a pound of fresh lettuce or endive dried and shred small, and a quarter of a pound of cold boiled haricot beans. Add, if liked, a pickled gherkin chopped small, or a spoonful of sliced tarragon-leaves, or chervil, or onion. Season the salad with a tea-spoonful of salt, half a tea-spoonful of pepper, half a tea-spoonful of mixed mustard, two spoonfuls of vinegar, and five spoonfuls of good salad oil. ]\Iix all lightly together with a fork, and serve. The salad ought not to be mixed until it is about to be served. Time, a quarter of an hour to prepare the salad. Probable cost, 2s. Suflicient for three or four persons. Salad, Boiled. — Boil separately equal quantities of French beans and celery or cauliflower. Drain them, and cut them up small. Put them into a salad-bowl, and sprinkle over them a layer of shred lettuce, endive, or chervil. Pour over the whole a little salad dressing, mix lightly, and serve. Boiled onion and slices of cold meat, fish, or poultry may be added, or not. Salad, Boiled (Dr. Kitchiner's recipe).— This is best compounded of boiled or baked onions (if Portugal, the better), some baked beetroot, cauliflower, or broccoli, and boiled celery and French beans, or any of these articles, ^ith the common salad dressing; added to this, to give it an enticing appearance, and to give some of the crispness and freshness so pleasant in salad, a small quantity of raw endive, or lettuce and chervil, or bumot, strewed on the top; this is by far more wholesome than the raw salad, and is much eaten when put on the table. The above sauce is equally good -with cold meat, cold fish, or for cucumbers, celerj', radishes, &c. (and all the other vegetables that are sent to talde undressed) ; to the above a little minced onion is generally an acceptable addition. "Salad," adds Dr. Kitchiner, "is a very compound dish with our neighbours the French, who always add to the mixture above black pepper and sometimes savoury spice. The Italians mince the white meat of chickens into this sauce ; the Dutch, cold boiled turbot, or lobster, or add to it a spoonful of grated Parmesan or old Cheshire cheese, or mince very fine a little tarragon, or chervil, burnet, or young onion, celery, or pickled gherkins, &c. Joan Cromwell's grand salad was composed of equal parts of almonds, raisins, capers, pickled cucumbers, shrimps, and boiled turnips. "This mixture is sometimes made -with cream, SAL (792) SAL oiled butter, or some good jelly of meat (which many prefer to the finest Florence oil), and flavoured with salad mixture, basil, or cress or celery vinegar, horseradish vinegar, cucumber vinegar, anil tarragon or clear vinegar, essence of celery, walnut or lemon pickle, or a slice of lemon cut into dice, and essence of anchovy." Salad, Cheap and Good.— Take one