and put the yolk into a bowl. Rub it well with
the back of a wooden spoon, and put with it a
tea-spoonful of mixed mustard, a salt-spoonful
of salt, half a salt-spoonful of white pepper✪ Salad Dressing No. 1, a
saltspoonful of powdered sugar, and a pinch
of cayenne. Add, first by drops and afterwards
by salt-spoonfuls, a table-spoonful of oil, six
table-spoonfuls of thick cream, and, lastly, two
table-spoonfuls of vinegar. Beat the sauce
well between every addition. Mince the whole
of the egg, or cut it into rings, with which ta
garnish the salad. No. 3 (Dr. Kitchener's re-
cipe). Boil two eggs for a quarter of an hour.
Lay them in cold water, and in a few minutes
strip oft' the shells, and lay the yolks in a basin.
Rub them till smooth with the back of a wooden,
spoon, and mi.x with them, very gradually,,
first a table-spoonful of water or thick cream,
and afterwards two table-spoonfuls of oil.
^V^len these are well mixed, add a tea-spoonful
of salt or powdered sugar, a tea-spoonful of
made mustard, and, lastly, and very gradually,
three table- spoonfuls of vinegar. Put the sauce
at the bottom of the bowl, lay the salad on the
top, garnish with the whites of the eggs cut
into rings, and do not mix the salad till the
last moment. No. 4. Mix a salt-spoonful of
salt and half a salt-spoonful of pepper with a
table-spoonful of oil. When the salt is dis-
solved, put in four additional table-spoonfuls
of oil, and then pour the sauca over the salad
Mix thoroughly, and add a table-spoonful of
good vinegar and a table-spoonful of tarragon
or cucumber vinegar. Mi.x again, and serve.
No. 5^ Rub the hard-boiled yolks of three eggs
till smooth, and mix in a salt-spoonful of salt, a
tea-spoonful of raw mustard, a salt-spoonful of
powdered loaf-sugar, half a salt-spoonful of
white pepper, and the well-beaten yolk of h.-
raw egg. Add gradually four table-spoonfuls
of thick cream, and two table-spoonfuls of
strained lemon- juice. Beat the dressing-
thoroughly between every addition. No. 6.
Beat the yolks of two hard-boiled eggs till
smooth. Add a tea-spoonful of salt, a tea-
spoonful of powdered sugar, a pinch of cayenne,
a quarter of a tea-spoonful of white pepper, and,
grndualhj, two table-spoonfuls of oil, the strained
juice of a lemon, and two table-spoonfuls of
light wine. No. 7. Rub the yolks of two hard-
boiled eggs till smooth with a tea-spoonful of
vinegar. Add a tea-spoonful each of mustard,
sugar, salt, and pepper, a table-spoonful of
claret, and a finely-minced shallot or young
onion. Beat in, first by drojDS and afterwards
by tea-spoonfuls, four table-sjjoonfuls of salad
oil, and, lastly, add a tea-spoonful of tarragon
vinegar and a table-spoonful of white-wine
vinegar. No. 8. Beat a spoonful of flour with
the yolks of three eggs. Add a tea-spoonful of
mixed mustard, half a salt-spoonful of salt, half
a tea-spoonful of pepper, two table-spoonfuls of
vinegar, and three table-spoonfuls of water.
Cut three ounces of streaky bacon into small
pieces, and fry these till they begin to turn
colour. Pour in the salad mixture, and stir
the whole over the fire till the cream is thick
and smooth. Pour it out, and continue stirring
until cool, and add a little more vinegar and
water if necessary. The sauce ought to be as
thick as custard. No. 9 fnamed Sauce a la
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Page 1643 · 2 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
and put the yolk into a bowl. Rub it well with the back of a wooden spoon, and put with it a tea-spoonful of mixed mustard, a salt-spoonful of salt, half a salt-spoonful of white pepper, a saltspoonful of powdered sugar, and a pinch of cayenne. Add, first by drops and afterwards by salt-spoonfuls, a table-spoonful of oil, six table-spoonfuls of thick cream, and, lastly, two table-spoonfuls of vinegar. Beat the sauce well between every addition. Mince the whole of the egg, or cut it into rings, with which to garnish the salad. No. 3 (Dr. Kitchener's recipe). Boil two eggs for a quarter of an hour. Lay them in cold water, and in a few minutes strip oft' the shells, and lay the yolks in a basin. Rub them till smooth with the back of a wooden spoon, and mix with them, very gradually,, first a table-spoonful of water or thick cream, and afterwards two table-spoonfuls of oil. When these are well mixed, add a tea-spoonful of salt or powdered sugar, a tea-spoonful of made mustard, and, lastly, and very gradually, three table- spoonfuls of vinegar. Put the sauce at the bottom of the bowl, lay the salad on the top, garnish with the whites of the eggs cut into rings, and do not mix the salad till the last moment. No. 4. Mix a salt-spoonful of salt and half a salt-spoonful of pepper with a table-spoonful of oil. When the salt is dissolved, put in four additional table-spoonfuls of oil, and then pour the sauce over the salad Mix thoroughly, and add a table-spoonful of good vinegar and a table-spoonful of tarragon or cucumber vinegar. Mix again, and serve. No. 5^ Rub the hard-boiled yolks of three eggs till smooth, and mix in a salt-spoonful of salt, a tea-spoonful of raw mustard, a salt-spoonful of powdered loaf-sugar, half a salt-spoonful of white pepper, and the well-beaten yolk of a raw egg. Add gradually four table-spoonfuls of thick cream, and two table-spoonfuls of strained lemon- juice. Beat the dressing thoroughly between every addition. No. 6. Beat the yolks of two hard-boiled eggs till smooth. Add a tea-spoonful of salt, a teaspoonful of powdered sugar, a pinch of cayenne, a quarter of a tea-spoonful of white pepper, and, gradually, two table-spoonfuls of oil, the strained juice of a lemon, and two table-spoonfuls of light wine. No. 7. Rub the yolks of two hardboiled eggs till smooth with a tea-spoonful of vinegar. Add a tea-spoonful each of mustard, sugar, salt, and pepper, a table-spoonful of claret, and a finely-minced shallot or young onion. Beat in, first by drops and afterwards by tea-spoonfuls, four table-spoonfuls of salad oil, and, lastly, add a tea-spoonful of tarragon vinegar and a table-spoonful of white-wine vinegar. No. 8. Beat a spoonful of flour with the yolks of three eggs. Add a tea-spoonful of mixed mustard, half a salt-spoonful of salt, half a tea-spoonful of pepper, two table-spoonfuls of vinegar, and three table-spoonfuls of water. Cut three ounces of streaky bacon into small pieces, and fry these till they begin to turn colour. Pour in the salad mixture, and stir the whole over the fire till the cream is thick and smooth. Pour it out, and continue stirring until cool, and add a little more vinegar and water if necessary. The sauce ought to be as thick as custard. No. 9 fnamed Sauce a la
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Records on this page
Salad Dressing No. 1Salad Dressing No. 2