Salad, Flemish.— Cut off the heads and
tails from two Dutch herrings, and divide them
into slices of half an inch thick. Cut the fish
slantwise, and place them in their natural posi-
tion; add potatoes cut in squares, brussels
sprouts, a few green onions, some celery, all
boiled, and season with oil, vinegar, pepper,
and salt✪ Salad, Flemish. Any pickled or dried fish may be
used instead of hen-ings.
Salad, French.— A French salad, strictly
speaking, consists of one kind of salad only,
washed, dried perfectly, torn into small pieces,
and mixed lightly with salad dressing, If
endive, small salad, watercress, &c., are mixed
with the different kinds of lettuce, the salad
loses its distinctive character as a French salad.
Salad, Fruit. — Currants, strawberries,
raspberries, peaches, apricots, plums, oranges,
pine-apples, &c., may all be served as salads.
The large fruit should be pared and sliced, the
small fruit picked and arranged in a dish.
Powdered sugar should then be sifted thickly
over, together with a table-spoonful or two of
spirit or any suitable liquor.
Salad, German. — Throw a pound of
sauer kraut into boiling water, and let it remain
for five minutes; drain and cool it. Put the
same weight of red pickled cabbage into cold
water. Drain it, and shred finely with the
sauer kraut. Mix the two thoroughly, and add
one ounce of grated horseradish, one table-
spoonful of chopped chervil, and two half -boiled
onion✪ Salad, Germans finely minced. Just before serving the
salad, toss the whole lightly together with six
table-spoonfuls of oil, a table-spoonful of vine-
gar, and a little pepper and salt.
Salad Herbs. — Speaking of plants used as
salad. Dr. Lankester remarks : — " First there is
the lettuce [Lactiica satlva). This plant is a cul-
tivated variety of the wild lettuce [Lactucavirosa).
It contains in its juice an active principle, which
in large quantities exercises a narcotic influence
on the human system. The watercress {Nas-
turtium officinale). This plant grows wild in
ditches and damp places in this country, and is
also extensively cultivated in the neighbourhood
of London. It contains a large quantity of
mineral matter, and in some districts is found to
contain iodine. The endive {Cic/iorinm Endii'ia).
This plant is probably a variety of the common
chicory {dehor iuiii Intybus). It is cultivated
extensively on the Continent, and its blanched
leaves are eaten as a salad. It can be obtained
in the winter. It has a slightly bitter taste,
and acts as a tonic on the system. Celery is the
Apium graveolens. A\Tien wild this plant con-
tains an acrid principle, which is i^oisonous, but
by culture its stalks are blanched, and it then
becomes an agreeable and valuable article of
food. The garden-ci-ess is the Lepidium safiru)».
This plant is not a native of Great Britain, but
it is easily cultivated and extensively used as an
SAL
( 794)
SAL
Page 1645 · 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
Salad, Flemish.— Cut off the heads and tails from two Dutch herrings, and divide them into slices of half an inch thick. Cut the fish slantwise, and place them in their natural position; add potatoes cut in squares, brussels sprouts, a few green onions, some celery, all boiled, and season with oil, vinegar, pepper, and salt. Any pickled or dried fish may be used instead of herrings.
Salad, French.— A French salad, strictly speaking, consists of one kind of salad only, washed, dried perfectly, torn into small pieces, and mixed lightly with salad dressing, If endive, small salad, watercress, &c., are mixed with the different kinds of lettuce, the salad loses its distinctive character as a French salad.
Salad, Fruit. — Currants, strawberries, raspberries, peaches, apricots, plums, oranges, pine-apples, &c., may all be served as salads. The large fruit should be pared and sliced, the small fruit picked and arranged in a dish. Powdered sugar should then be sifted thickly over, together with a table-spoonful or two of spirit or any suitable liquor.
Salad, German. — Throw a pound of sauer kraut into boiling water, and let it remain for five minutes; drain and cool it. Put the same weight of red pickled cabbage into cold water. Drain it, and shred finely with the sauer kraut. Mix the two thoroughly, and add one ounce of grated horseradish, one tablespoonful of chopped chervil, and two half -boiled onions finely minced. Just before serving the salad, toss the whole lightly together with six table-spoonfuls of oil, a table-spoonful of vinegar, and a little pepper and salt.
Salad Herbs. — Speaking of plants used as salad. Dr. Lankester remarks : — " First there is the lettuce [Lactiica satlva). This plant is a cultivated variety of the wild lettuce [Lactucavirosa). It contains in its juice an active principle, which in large quantities exercises a narcotic influence on the human system. The watercress {Nasturtium officinale). This plant grows wild in ditches and damp places in this country, and is also extensively cultivated in the neighbourhood of London. It contains a large quantity of mineral matter, and in some districts is found to contain iodine. The endive {Cic/iorinm Endii'ia). This plant is probably a variety of the common chicory {Cichorium Intybus). It is cultivated extensively on the Continent, and its blanched leaves are eaten as a salad. It can be obtained in the winter. It has a slightly bitter taste, and acts as a tonic on the system. Celery is the Apium graveolens. A\Tien wild this plant contains an acrid principle, which is poisonous, but by culture its stalks are blanched, and it then becomes an agreeable and valuable article of food. The garden-cress is the Lepidium sativum». This plant is not a native of Great Britain, but it is easily cultivated and extensively used as an
SAL
( 794)
SAL
Records on this page
Salad, FlemishSalad, German