Bielefeld Salad

Ingredients

• 3 Neunaugen (smoked lam- preys).
• 4 pickled herrings.
• 1/2 lb. ox tongue.
• 4 oz. Senfgurken (pickled cu- cumber).
• 1/2 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.
• For the Dressing : 1 gill stock.
• 1/2 pint salad oil.
• 1/2 gill red wine.
• Vinegar to taste.
• Pepper.
• A little sugar.
• 8 hard-boiled yolks.
• I tablespoonful German mus- tard.
• I tablespoonful chopped pars- ley.
• I tablespoonful chopped onion.

Method

1. 1

   Soak the Sardellen and herrings, dry them on a cloth and then cut them into tiny dice.

2. 2

   Slice the remaining ingredients thinly.

3. 3

   Rub the hard-boiled yolks, add the oil gradually to them and stir to a thick creamy sauce.

4. 4

   Add the remaining ingredients of the dressing, mix well and then stir in the herring, Sardellen and other sliced ingredients of the salad.

5. 5

   Garnish with little heaps of finely-chopped ham, hard-boiled eggs or aspic.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 67. The excerpt below is the record exactly as published.

Bielefeld Salad.) 3 Neunaugen (smoked lam- preys). 4 pickled herrings. \ lb. ox tongue. 4 oz. Senfgurken (pickled cu- cumber). ^ 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 mus- tard. I tablespoonful chopped pars- ley. I tablespoonful chopped onion.

Cook this with the app: pantry check, scaling, and the assistant.