Carrot Salad

Ingredients

• 2 lbs, small carrots
• 4 tablespoonsful oil
• gill vinegar
• I tablespoonful stock
• I „ chopped parsley
• A pinch of pepper and salt

Method

1. 1

   Wash and boil the carrots.

2. 2

   Then scrape them and cut into thin slices.

3. 3

   Mix with oil, vinegar, salt and pepper, and sprinkle over with chopped parsley.

As published

This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 64. The excerpt below is the record exactly as published.

2 lbs, small carrots. 4 tablespoonsful oil. \ gill vinegar. Karotten-Salat. (Carrot Salad.) I tablespoonful stock. I „ chopped parsley. A pinch of pepper and salt. Wash and boil the carrots. Then scrape them and cut into thin slices. Mix with oil, vinegar, salt and pepper, and sprinkle over with chopped parsley. Griiner Bohnen-Salat— I. (French Bean Salad. — I.) I? lb. beans. 2 4 tablespoonsful oil. I teaspoonful sugar. I ,, chopped fresh herbs. Vinegar to taste. 3 tablespoonsful water in which a little Liebig's Meat Extract is dissolved. I tablespoonful chopped parsley. A pinch of pepper. Cut up the beans finely and boil till tender with salt and a pinch of carbonate of soda. Drain on a sieve. Then pour over them first the oil and then the other ingredients of the dressing and mix thoroughly. The sugar may be omitted if preferred. Salads. 149 Beak salad.— II. Prepare as in preceding recipe, serve in a dish with alternate layers of beans and thin slices of pickled cucumbers. Bean salad may also be mixed with sliced fish| cucumbers, potatoes, tomatoes or lettuce leaves. Bean Salad. — III. Prepare the dressing as No. I recipe, adding 4 table-' spoonsful sour cream and a little more pepper and omitting the onions. Bean Salad. — IV. Cut the beans finely or break them into short lengths and mix them with Remoulade Dressing No. III. Sellerie-Salat.— L (Celery Salad. — I.) 2 lbs. celery root. 4 tablespoonsful oil. \ gill vinegar

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