Cauliflower Salad

Ingredients

• 1 cauliflour
• 4 wineglassfals of vinegar
• Dessertspoonful of oil
• 1 teaspoonful of mustard
• I saltspoonful salt
• White pepper
• 1 tablespoonf 111 sugar

Method

1. 1

   Boil the cauliflower, place it in a basin or salad bowl, when a little cool pour over it the ingredients (which should be already mixed).

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 61. The excerpt below is the record exactly as published.

White pepper 1 saltspoonful salt i cup of vinegar 3 eggs. Mode. — Heat tbe butter in a saucepan until it is oily, add the flour and stir until smooth, add a little milk and let boil, then add the other ingredients, and stir until it thickens like custard ; allow to get cold. This is a splendid dressing for potato salad. 351_AUSTEALIAN SALAD DEESSING . (Another Way). I wineglass of best oil 1 tablespoonful dry mustard 4 wineglasses of vinegar Salt and pepper to taste I tablespoonful sugar Teacupful milk Yolks of 2 eggs well beaten. Mode.— "Mix all these ingredients carefully together, then put in a saucepan and heat, stirring all the time ; allow to cool, then it is ready for use. 352— POTATO SALAD 1 lb. cold, boiled potatoes A few capers Dressing from No. 4 recipe 2 or 3 slices of beetroot 2 hard-boiled eggs. Mode. — Slice the potatoes very thinly into a salad bowl or glass dish, pour over sufficient dressing to moisten, then garnish with the hard-boiled eggs (chopped up), the beetroot cut in slices, and a few capers. 353— LETTUCE SALAD. I nice large crisp lettuce Dressing from No. 2 recipe Garnish with hard-boiled egg. Mode. — Break the lettuce into pieces and pour over it the dressing made from No. 2 recipe ; garnish with hard- boiled egg, (or with No. 3 dressing for serving with game). Salads and Dressings. ,354~HA.RICOT BEANS SALAD. 1 pt. eold, boiled haricot beans Dressing No. 3 recipe Garnishing. If you have any haricot beans left never throw them away as they make an excellent salad. Mode. — Put them in a glass dish, pour over dressing from No. 3 recipe, garnish with a little lettuce, hard- boiled eggs, etc. 355— BEETROOT. 2 small beetroots Salt Vinegar and a little oil. Mode. — Boil the beetroots in salt and water for about two hours, or until quite tender ; take out, and when cold skin them. ; slice them rather thinly, put in a glass dish, pour over a little vinegar and oil ; allow to stand an hour before using. 056-CUCUMBEE SALAD. 1 nice medium cucumber Oil and vinegar Salt 1 onion Mode. — Slice the cucumber, sprinkle freely with salt, put in a soup plate tilted on one side to drain, allow to stand half an hour, pour off all the water, put a little pepper over it ; slice a small onion, then pour over the vinegar in which a little oil has been mixed. 357— COLD VEGETABLE SALAD, Remains of any cold vegetables Dressing from No. 3 recipe Mode. — Cold cabbage, peas, cauliflour and potatoes ; mix altogether, pour over some dressing from No. 3 recipe. Salads and Dressings. 858— CAULIFLOUK SALAD. 1 cauliflour 4 wineglassfals of vinegar Dessertspoonful of oil 1 teaspoonful of mustard I saltspoonful salt White pepper 1 tablespoonf 111 sugar

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