German cookery for the English kitchen

Soak the herrings 4 to 6 hours, changing the water frequently. Then skin them and cut up into small dice, pouring over them vinegar and 3 tablespoonsful water. Peel the potatoes, apples and pickled cucumbers, and cut also into dice. Mix all well together with the oil, Tarragon vinegar, German mustard, ginger and chopped onion. Sprinkle over with pepper and add sugar if desired. The salad may be varied by the addition of hard-boiled eggs, beetroot that has been soaked in vinegar, and 1/2 lb. cold veal, all cut into small dice. Italienisoher Salat. (Italian Salad.) ^ lb. cold roast veal. \ lb. apples, peeled and cut into fine shreds. 2 oz. boiled ham or tongue. I pickled herring or 3 oz. Sardellen. A little sugar. Vinegar and stock as required. Mayonnaise Dressing No. I, prepared with 3 yolks. ^ lb. pickled cucumbers, peeled, seeds cut out and shredded. 3 oz. boiled salad potatoes. 2 teaspoonsful capers. 1 4 oz. boiled celery root. i^ oz. boiled carrots. Soak the herring and then bone it, or the Sardellen, chop up quite finely and pour over 2 tablespoonsful each of vinegar and stock. Cut all other ingredients into short, thin strips. Make a Mayonnaise Dressing accord- *56 Salate, ing to recipe No. I, using 3 yolks. Mix with it first the herring (or Sardellen) and capers, and then the meat, apples and cucumber and finally the potatoes, carrots and celery. Mix thoroughly. Garnish with sliced pickled cucumbers, hard-boiled eggs or chopped ham. Bielefeldep Salat. (Bielefeld Salad.) 3 Neunaugen (smoked lampreys). 4 pickled herrings. \ lb. ox tongue. 4 oz. Senfgurken (pickled cucumber). ^ lb. boiled celery root. 8 hard-boiled eggs. 7 oz. Sardellen. 10 oz. cold roast veal. 6 slices beetroot. 4 oz. cornichons (gherkins). 4 oz. boiled carrots. Capers. For the Dressing : \ gill stock. \ pint salad oil. \ gill red wine. Vinegar to taste. Pepper. A little sugar. 8 hard-boiled yolks. I tablespoonful German mustard. I tablespoonful chopped parsley. I tablespoonful chopped onion. Soak the Sardellen and herrings, dry them on a cloth and then cut them into tiny dice. Slice the remaining ingredients thinly. Rub the hard-boiled yolks, add the oil gradually to them and stir to a thick creamy sauce. Add the remaining ingredients of the dressing, mix well and then stir in the herring, Sardellen and other sliced ingredients of the salad. Garnish with little heaps of finely-chopped ham, hard-boiled eggs or aspic. Salat Yon Hnhnerfleisoh. (Chicken Salad.) 2 boiled chickens. I tablespoonful chopped parsey and chives. 2 tablespoonsful lemon juice. \ lb. tinned peas. Mayonnaise Dressing No. I, prepared with f pint oil Salads. 1 57 Remove the meat from the bones and cut up into small pieces. Sprinkle over with lemon juice and stand on one side for 30 minutes. Then mix with the peas, stir the chopped parsley and chives into the mayonnaise and mix all well together. Garnish with gherkins and tiny onions. Asparagus may be substituted for the peas. Salat Ton flohn und Hummep. (Chicken and Lobster Salad.) I chicken. \ lb. tinned peas. Mayonnaise Dressing No. I, (f pint oil). I lb. tinned salmon. This is an excellent salad. It is prepared according to the preceding recipe. FiBoh-Salat. (Fish Salad.) 2 lbs. fish. 6 tablespoonsful oil. 6 y, vinegar. 4 hard-boiled eggs. \ gill stock. 'i tablespoonful chopped parsley. I tablespoonful capers. I ,, chopped watercress. A pinch of pepper. I teaspoonful chopped chives.