Cold boiled or baked smoked ham is the best,
although unsmoked may be used.
Mix together and put into a fine dredger a
small quantity each of celery salt, cayenne and
black pepper, white sugar and allspice.
Shave the lean of the ham, and squeeze lemon
juice over the pieces, then lightly dredge them
with the above mixture.
Shave up some white onions and celery,
and put them in the salad bowl with a few
white lettuce hearts. Add the ham next, then
pour several spoonfuls of oil over all and a dash
of vinegar✪ Ham Salad. Serve quickly.
SALADS. 57
Lobster Salad.
Mix a well varied green salad, and add the
flakes taken from tlie larger part of the lobster ;
make a pyramid of this.
Dress with a rich cream dressing, containing
a spoonful of anchovy sauce ; then decorate in
the following order, commencing from the base :
beetroot, sliced cucumber, eggs sliced, prawns,
eggs, and lobster coral✪ Lobster Salad at the top.
As before advised, make your own '^ salad
dressing/' whether it be simple or compound.
The many mixtures which come under this
heading are after all compounded oE a few
things, a greater or smaller proportion of each
being employed, according as fancy or fashion
dictates.
The following are the components of all salad
dressings, — the first five being the most com-
monly used : —
Ground pepper, black or white.
Salt and celery salt.
Mustard.
Salad or olive oil.
Vinegar, plain, spicbd, or flavoured.
Yolk of Qgg, raw or pounded.
Mashed potato.
58 SALADS.
Lemon juice.
Sauces : tomato, ancliov}^, Worcester, etc.
Curry powder.
Powdered sugar.
Horse-radish.
Cream and milk✪ Basic Salad Dressing.
Rules for Mixing* the Dressings.
Add all liquids slowly.
Put ill the vinegar at the last.
Mix very thoroughly, and if intended for
future use, keep in air-tight bottles, in a cool
dark place.
Shake well before using.
CHAPTER V.
Sauces*
A GENERAL knowledge of sauces is a part
of every intelligent housekeeper's culinary
education. Tliey are no longer the appendages
of the rich man's table only, for by their aid the
homeliest dish may become "fit to set before a
king/' although the actual cost is within the
compass of the peasant's purse.
The great chef Soyer used to say that sauces
are to cookery what grammar is to language, or
the gamut is to music. However this may be,
the skill of a cook is shown in nothing more
assuredly than in the way she manufactures a
sauce.
Sauce certainly ought to serve either as a
relish or a finish to the dish it accompanies.
The most homely fare may be made relishing,
as the most excellent may be improved, by a
59
6o SA UCES.
well-made sauce, just as the most perfect oil-
painting is improved by varnishing.
Sauces should display a decided character.
Many cooks make a grand mistake on this point ;
they think they cannot make a sauce sufficiently
savoury without putting into it everything that
happens to be available, supposing every addi-
tion must be an improvement.
vSpices, herbs, etc., are often absurdly jumbled
together. Why have cloves and allspice, mace,
and nutmeg in the same sauce, or onions, garlic,
and shallots all together ? Any one of these is
sufficient by itself.
You might as well, to make soup, order one
quart of water from the New River, one from
the Thames, a third from Hampstead, and a
fourth from Chelsea.
Page 20 · 4 recipe records on this page
Presented as published in 1894. 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
Cold boiled or baked smoked ham is the best, although unsmoked may be used.
Mix together and put into a fine dredger a small quantity each of celery salt, cayenne and black pepper, white sugar and allspice.
Shave the lean of the ham, and squeeze lemon juice over the pieces, then lightly dredge them with the above mixture.
Shave up some white onions and celery, and put them in the salad bowl with a few white lettuce hearts. Add the ham next, then pour several spoonfuls of oil over all and a dash of vinegar. Serve quickly.
Lobster Salad.
Mix a well varied green salad, and add the flakes taken from the larger part of the lobster ; make a pyramid of this.
Dress with a rich cream dressing, containing a spoonful of anchovy sauce ; then decorate in the following order, commencing from the base : beetroot, sliced cucumber, eggs sliced, prawns, eggs, and lobster coral at the top.
As before advised, make your own '^ salad dressing/' whether it be simple or compound.
The many mixtures which come under this heading are after all compounded of a few things, a greater or smaller proportion of each being employed, according as fancy or fashion dictates.
The following are the components of all salad dressings, — the first five being the most commonly used : —
Ground pepper, black or white.
Salt and celery salt.
Mustard.
Salad or olive oil.
Vinegar, plain, spicbd, or flavoured.
Yolk of egg, raw or pounded.
Mashed potato.
Lemon juice.
Sauces: tomato, anchovy, Worcester, etc.
Curry powder.
Powdered sugar.
Horse-radish.
Cream and milk.
Rules for Mixing the Dressings.
Add all liquids slowly.
Put ill the vinegar at the last.
Mix very thoroughly, and if intended for future use, keep in air-tight bottles, in a cool dark place.
Shake well before using.
CHAPTER V.
Sauces*
A GENERAL knowledge of sauces is a part of every intelligent housekeeper's culinary education. Tliey are no longer the appendages of the rich man's table only, for by their aid the homeliest dish may become "fit to set before a king/' although the actual cost is within the compass of the peasant's purse.
The great chef Soyer used to say that sauces are to cookery what grammar is to language, or the gamut is to music. However this may be, the skill of a cook is shown in nothing more assuredly than in the way she manufactures a sauce.
Sauce certainly ought to serve either as a relish or a finish to the dish it accompanies. The most homely fare may be made relishing, as the most excellent may be improved, by a
well-made sauce, just as the most perfect oilpainting is improved by varnishing.
Sauces should display a decided character. Many cooks make a grand mistake on this point ; they think they cannot make a sauce sufficiently savoury without putting into it everything that happens to be available, supposing every addition must be an improvement.
vSpices, herbs, etc., are often absurdly jumbled together. Why have cloves and allspice, mace, and nutmeg in the same sauce, or onions, garlic, and shallots all together ? Any one of these is sufficient by itself.
You might as well, to make soup, order one quart of water from the New River, one from the Thames, a third from Hampstead, and a fourth from Chelsea.
Records on this page
Ham SaladLobster SaladLobster SaladBasic Salad Dressing