Bread Salad

Ingredients

• a stale loaf of bread
• cold boiled potatoes
• tomatoes
• cucumbers
• 1 tablespoonful of grated onion
• the juice of 2 lemons
• pepper
• salt
• chopped parsley

Method

1. 1

   Cut into pieces about half an inch square a stale loaf of bread; chop equal parts of cold boiled potatoes, tomatoes, and cucumbers; season with a little grated onion, 1 tablespoonful of oil, the juice of 2 lemons, pepper and salt, and chopped parsley; mix with the bread; let stand for a quarter of an hour before serving.

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 15. The excerpt below is the record exactly as published.

pepper to taste. Pour the dressing over the salad and garnish with rounds of hard-boiled egg. SALMON SALAD (1.) Out up a pint of cold boiled potatoes. Take equal quantities of cabbage, cucum- ber pickles, and canned salmon sufficient to make, after chopping, a pint in all. Chop the cabbage and pickles together, very fine. Remove all bits of bone and skin from the salmon, and pick into pieces. Mix together SALADS 61 with the yolk of a hard-boiled egg, salt, and half a teaspoonful of dry mustard, 2 table- spoonfuls of oil, and 4 of vinegar; when smooth stir into the cabbage and cucumber, then stir in the potatoes and fish, and serve. (2.) Chop 3 cold boiled potatoes and mix with 1 can of salmon; rub smooth the yolks of 3 hard-boiled eggs ; season to tOfSte with mustard, pepper, and salt ; add 2 table- spoonfuls of cream and 4 of vinegar. Pour over the fish and potatoes. (3.) Place in a salad-bowl 6 stalks of cel- ery, sliced, and 1 pound of canned salmon ; arrange neatly; add mayonnaise dressing, and garnish with parsley and rounds of hard-boiled eggs. (4.) Take cold salmon cut into squares; dress in a dome in the centra of the dish, mask with a mayonnaise dressing, sprinkle whole capers over it, and encircle the base with rounds of hard-boiled eggs, and around this wreathe lettuce-leaves. 62 COLD DISQES FOR HOT WEATHER SARDINE SALAD (1.) Take 3 heads of lettuce, 1 box sar- dines, 1 egg, half a cup of milk, half a tea- spoonful of mustard, seasoning, a little roux, 1 tablespoonful of vinegar, 1 teaspoonful of anchovy paste, a pinch of sugar, and a boiled potato. Put the milk and seasoning in a pan with enough roux to make a thick sauce ; let cool, and add to it the vinegar, mustard, anchovy paste, and half the oil of the sardines ; mix well, and keep in a very cold place. Wash and dry the lettuce, place on a dish, and press together with the hands, and add the potato, cut small; pour the sauce over it ; lay the sardines on this, and ornament with the yolks of hard-boiled eggs passed through a sieve, and the whites chopped fine; finish with rings and dia- monds of beets. (2.) Take 6 sardines, remove the skin and bone, and pour lemon -juice over them. Place in a salad-bowl with a crisp head of lettuce; chop up 2 hard-boiled eggs, add SALADS 63 to the fish, and serve with a plain dress- ing. BEEF SALAD Cut into pieces an inch in length half a pound of cold meat ; take 2 heads of lettuce, and wipe on a smooth cloth ; place them in a salad-bowl ; add the beef. Chop up a sweet Spanish pepper and add to the salad. Prepare a plain dressing, pour it over the salad, and mix gently. ITALIAN CHICKEN SALAD Make a dressing of the yolks of 3 hard- boiled eggs pounded fine, equal quantities of mustard and paprika, a pinch of powdered sugar, 4 tablespoonfuls of oil, 2 tablespoon- fuls of vinegar. Simmer over the fire, but do not allow to boil. Take the white meat of two chickens, and separate into flakes; pile it in the middle of a dish, and pour the dressing over it. Cut up two heads of let- tuce, and arrange around the chicken. On top of the lettuce place the whites of the eggs, cut into rings, and lay so as to form a chain. 64 COLD DISHES FOR HOT WEATHER BABBIT SALAD Cut up the meat of 2 roast rabbits ; place in a bowl and cover with a plain dress- ing; add a teaspoonful of minced salad herbs, and let stand for four hours. Put in a salad-bowl 3 heads of lettuce ; drain the meat and add to the lettuce. Put into a plate 1 teaspoonful of French mustard ; thin with 1 tablespoonful of the dressing taken from the meat, and add slowly to this 1 pint of mayonnaise dressing, and pour over the salad. RUSSIAN SALAD Chop and mix carefully together 2 ounces of roast chicken, and the same quantity of ham, beef-tongue, beef, and mutton, 4 truf- fles, 12 anchovies, 3 stalks of celery, 2 heads of lettuce. Mix with 8 tablespoonfuls of sauce tartare, and serve. 8ALADE DE VEAU Take some cold veal, mince, and soak in oil and vinegar for two hours. Put into a bowl with 1 teaspoonful of mustard and 2 SALADS 65 teaspoonfuls of pounded anchovies; add some oil, vinegar, chopped parsley, chopped pickles, and whole capers, pour over the veal and serve. SALPIOON DE CARNE (1.) Cut equal portions of cold meat and cold boiled potatoes into half-inch cubes; mix well, and dress with plain salad dress- ing, adding chopped parsley and fresh mar- joram. Over this place rounds of onions which have been previously soaked in vine- gar for two hours. (2.) Cut cold meat into half-inch cubes; boil and chop an onion and add to it the meat. To this add olives, fresh marjoram, and pars- ley. Dress with a plain salad dressing and serve. SALPIOON DE GUATirAS This is made in the same manner as the preceding receipt, using tripe instead of the meat. ASPARAGUS SALAD Drain 1 can of asparagus tips ; throw into 66 COLD DISHES FOR HOT WEATHER cold water; drain again immediately, and wipe dry. Put into a salad-bowl, and pour over it French dressing. BEET SALAD (1.) Choose 6 large beets ; bake them in a slow oven ; peel and cut into small squares. Peel and cut into rounds 6 button onions, pour boiling water over them, and allow to stand for ten minutes. Throw off the water and repeat. Mix in a salad-bowl with the beets and chopped parsley. Pour French dressing over it and serve. (2.) Cut into thin slices 4 small beets ; boil 2 white onions, cut fine ; add to the beets, and serve with a mayonnaise dressing. BREAD SALAD Cut into pieces about half an inch square a stale loaf of bread; chop equal parts of cold boiled potatoes, tomatoes, and cucum- bers ; season with a little grated onion, 1 ta- blespoonful of oil, the juice of 2 lemons, pep- per and salt, and chopped parsley

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