Cassell's dictionary of cookery

Lowry). Beat the yolk of a raw egg. Mix with it a pinch of salt, a pinch of white pepper, and, gradually, three tea-spoonfuls of salad oil, a tea-spoonful of essence of anchovy, and two tea-spoonfuls of vinegar. Salad Dressing for Fish Salad.— Rub the yolks of two hard-boiled eggs till smooth. Add a tea-spoonful of mixed mustard, a tea-spoonful of sugar, half a tea-spoonful of salt, a pinch of cayenne, a pinch of white pepper, and two sardines from which the skin and bones have been removed, or instead of the sardines use a spoonful of bruised capers and a minced shallot. When these ingredients are thoroughly incorporated, add very gradually two table-spoonfuls of thick cream, a tablespoonful of tarragon vinegar, and a tea-spoonful of lemon- juice. Salad Dressing (Italian). — Take the skin and bones from an anchovy, pound the flesh well, and mix with it a teaspoonful of mixed mustard. Add very gradually four table-spoonfuls of lucca oil, beat the sauce well, and add two tea-spoonfuls of garlic vinegar, two of chilli vinegar, and four of white-wine vinegar. When the sauce is smooth and thick like cream it is ready for serving. Salad Dressing without Oil.— No. 1. Mix a tea-spoonful of salt and half a tea-spoonful of white pepper with three table-spoonfuls of thick sour cream. Beat well, and add a tablespoonful of vinegar. If liked, the rind of a fresh lemon may be rubbed upon sugar, and dissolved in the vinegar before it is mixed with the cream. No. 2. Rub the yolks of two hardboiled eggs till smooth. Add a spoonful of mixed mustard, a quarter of a tea-spoonful of white pepper, half a salt-spoonful of salt, a pinch of cayenne, and two table- spoonfuls of thick cream. When all these ingredients are thoroughly mixed, add very gradually as much vinegar as will make the sauce of the consistency of cream. Salad, Every-day.— In warm weather cold meat sent to table with a good salad, and a little cucumber or pickle, often proves more acceptable than the most expensive joint if served hot. To make the salad, wash one or two lettuces, throw away the outer and decayed leaves, and wash the others, handling them as lightly as possible. Drain them, and dry them perfectly, first by shaking them in a colander or salad-basket, and afterwards by shaking them in a napkin held loosely by the four corners. When the napkin has absorbed all the moisture, shred the lettuce — with a silver knife if possible. Rub the salad-bowl three or four times across with a clove of garlic, or with a slice of onion, and put in the shred lettuce. Mix thoroughly in the salad-spoon a salt-spoonful of salt, half a salt-spoonful of pepper, and a mustard-spoonful of mixed mustard. Sprinkle the seasoning over the salad, and work it well in. Pour upon it as much lucca oil as will cover it, and work this in; then add a table-spoonful of good vinegar and, if it can be had, a dessert-spoonful of tarragon vinegar. The salad should not be mixed till the moment of serving. If liked, shred celery, a head of endive, small salad. watercress, sliced beetroot, sliced cucumber^ spring radishes, and chopped green onions may be added to the* salad. Time : Plenty of time must be given for drying the lettuce perfectly, as the success of a salad depends in a great measure upon the lettuce being quite dry. Probable cost of moderate-sized salad, 8d.